Candida Diet Friendly Ginger-Garlic Greens Soup
This deeply nourishing soup is exactly the kind of bowl you want when your body needs a reset — warming, vibrant, and packed with vegetables that actually do something good for you. Fresh ginger and garlic build a fragrant, anti-inflammatory base, while turmeric adds earthy depth and a gorgeous golden hue to the broth. Bone broth keeps things rich and gut-supportive without any of the sugars, starches, or fermented ingredients that can be tricky to navigate on a candida-conscious eating plan. Coconut aminos stand in for soy sauce, delivering that savory umami note cleanly, and apple cider vinegar brightens the whole pot without tipping into problematic territory. Lacinato kale, baby bok choy, spinach, carrots, and celery give you serious vegetable volume in every spoonful — this is a soup that genuinely fills you up. A squeeze of lemon and a handful of fresh herbs at the end make it feel restaurant-worthy, even on a weeknight. It's the kind of recipe you'll come back to whenever you need something that tastes indulgent but works completely in your favor.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 medium carrots, peeled and sliced into thin rounds
- 2 stalks celery, thinly sliced
- 1 small bunch lacinato kale (about 4 oz), stems removed, leaves roughly chopped
- 2 cups baby spinach
- 2 heads baby bok choy, halved lengthwise and sliced crosswise into 1-inch pieces
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro or parsley, roughly chopped (optional)
- lemon wedges, for squeezing (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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