High Fructose Corn Syrup Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a base of fragrant garlic, fresh ginger, and golden turmeric bloomed in coconut oil — the kind of aromatic foundation that makes your kitchen smell incredible before the broth even hits the pot. Three different greens (lacinato kale, baby spinach, and bok choy) pile in for color, texture, and that satisfying feeling of eating something genuinely good for you. Coconut aminos stand in for soy sauce, delivering a subtle savory depth without any of the sweeteners or additives that sneak into conventional bottles. Apple cider vinegar adds a bright lift at the end that ties everything together and keeps the flavors from feeling flat. For anyone navigating processed sweeteners in packaged foods, this recipe is a clean sweep — every single ingredient is whole, real, and straightforward. A squeeze of lemon and a handful of fresh herbs at the table take it from weeknight staple to something you'd happily serve to guests.
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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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