Capsaicin Free Ginger-Garlic Greens Soup
This deeply nourishing soup proves that bold, warming flavor doesn't require any heat at all. Fresh ginger and six cloves of garlic do the heavy lifting here, building a fragrant, savory base that feels restorative without a single chili or pepper in sight — making it a genuinely satisfying option for anyone who needs to avoid capsaicin. Coconut aminos and a splash of apple cider vinegar add a subtle depth and brightness that round out the bone broth beautifully. The combination of lacinato kale, baby bok choy, and spinach means you're getting layers of texture in every spoonful — tender greens, a little bite from the bok choy stems, and silky wilted spinach. Carrots and celery keep things hearty and grounding, while turmeric gives the broth a gorgeous golden hue. A squeeze of lemon and a scatter of fresh herbs at the end lift the whole bowl and make it feel like something you'd order at a restaurant rather than throw together on a weeknight.
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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
- 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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