Hazelnut 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 garlic, grated ginger, and golden turmeric bloomed in coconut oil — and the aroma alone is enough to pull everyone into the kitchen. Bone broth gives the whole thing a rich, savory backbone, while carrots, celery, lacinato kale, bok choy, and baby spinach pile in layers of color and texture that make every spoonful feel genuinely restorative. A splash of apple cider vinegar and coconut aminos at the finish add just the right brightness and depth without any soy or dairy in sight. For anyone navigating tree nut allergies, soups can sometimes be a minefield of hidden nut-based creamers or garnishes — this one keeps things completely clean with whole, straightforward ingredients from start to finish. The recipe is naturally free of any nut-derived fats or thickeners, relying instead on the body of the broth and the heartiness of the greens to do all the heavy lifting. Finish your bowl with a squeeze of lemon and a scatter of fresh herbs, and you have something that 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
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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