Fish 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 fragrant base of fresh ginger, garlic, and turmeric bloomed in coconut oil — and from the first stir, your kitchen is going to smell incredible. Three different greens (lacinato kale, baby spinach, and bok choy) get layered in at just the right moments so every bowl is packed with color and texture without anything turning to mush. Coconut aminos and a splash of apple cider vinegar add a subtle savory brightness that rounds out the broth in a way that feels complex but comes together with pantry staples. For anyone navigating a fish-free lifestyle, soups can be a minefield — many broths, umami boosters, and Asian-inspired seasonings sneak in fish sauce or anchovy paste. Here, the coconut aminos do all that savory heavy lifting without a drop of seafood in sight. Finish each bowl with scallions, fresh herbs, and a squeeze of lemon and you have something that looks and tastes like it took far more effort than it actually did.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
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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