Honey Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a bold base of fresh ginger, garlic, and turmeric bloomed in coconut oil — the kind of aromatic foundation that fills your kitchen with warmth before the first spoonful. Lacinato kale, baby bok choy, spinach, and tender rounds of carrot and celery all come together in a rich bone broth that feels restorative and genuinely satisfying. The depth of flavor here comes entirely from real ingredients: coconut aminos add a savory, umami-forward note, and a splash of apple cider vinegar brightens everything at the end without any sweetener in sight. That matters because so many store-bought broths, sauces, and soup bases sneak in honey or other sweeteners that can be easy to miss on a label. Every ingredient in this pot is straightforward and easy to verify, which makes it a reliable go-to when you need something wholesome without the guesswork. Finish each bowl with scallions, fresh herbs, and a squeeze of lemon for a little extra lift — it's simple, clean, and genuinely delicious.
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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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