Cinnamon Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is built on a bold base of fresh garlic, grated ginger, and golden turmeric — layers of warmth and depth that make every spoonful feel like exactly what your body needed. The broth simmers with carrots, celery, kale, bok choy, and baby spinach until everything is tender and vibrant, finished with a splash of apple cider vinegar and coconut aminos for a savory, slightly tangy edge. It's the kind of bowl that tastes like it took all day but comes together in well under an hour on a single stovetop. For anyone navigating a sensitivity to cinnamon, soups and stews can be surprisingly tricky — warming spice blends, store-bought broths, and even some coconut aminos products sneak it in. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence rather than label anxiety. The fresh ginger does serious heavy lifting, delivering that cozy, aromatic heat without any of the usual spice-blend guesswork. Finish your bowl with a squeeze of lemon and a scatter of fresh herbs and you've got something that feels both restorative and genuinely delicious.

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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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