Citric Acid Free Ginger-Garlic Greens Soup
Warm, deeply aromatic, and loaded with leafy greens, this soup is the kind of bowl that feels genuinely restorative from the very first spoonful. Fresh ginger and garlic build a fragrant base, while turmeric adds earthy depth and a gorgeous golden hue to the broth. For anyone navigating a citric acid sensitivity, soups can be a minefield — canned broths, packaged seasonings, and even some condiments sneak it in constantly. Here, bone broth and coconut aminos replace the usual suspects, and apple cider vinegar provides that gentle brightness without any of the additives that tend to cause problems. Kale, bok choy, baby spinach, carrots, and celery all go into the pot, so you get real substance and nutrition rather than a thin, watery broth. The optional scallions, fresh herbs, and lemon wedges let each person at the table customize their bowl, which is a nice touch when you're cooking for a mixed crowd. It's the kind of recipe you'll come back to on cold evenings or whenever you need something that feels both nourishing and completely safe to eat.
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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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