Gut Friendly Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is built around a base of bone broth, layered with fresh ginger, garlic, and turmeric — a combination that smells incredible from the moment it hits the pan. Three different leafy greens (lacinato kale, baby spinach, and bok choy) go in at the end so they stay vibrant and tender without turning to mush. Coconut aminos and a splash of apple cider vinegar add a subtle savory-tangy depth that makes the broth taste like it simmered all day, even though it comes together in well under an hour. Every ingredient here is chosen with digestive ease in mind — no heavy cream, no gluten, no processed thickeners, just clean whole foods doing the work. The aromatics are cooked gently and in stages so the garlic never burns and the spices bloom properly, which makes a real difference in the final flavor. Finish each bowl with a squeeze of lemon and a handful of fresh herbs, and you've got something that feels restorative and genuinely delicious at the same time. It's the kind of soup you'll want on rotation whenever your body needs a reset.

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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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