Lupin 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 bloomed turmeric, and it delivers the kind of warmth that feels genuinely restorative from the first spoonful. Bone broth forms the backbone of the broth, giving it a rich, silky body that no store-bought shortcut can quite replicate. Lacinato kale, baby bok choy, spinach, carrots, and celery all go into the pot, so you get a serious load of greens and vegetables in every bowl without it feeling like a chore to eat. A splash of apple cider vinegar and coconut aminos at the end add a subtle brightness and depth that round out the spices beautifully. For anyone navigating lupin avoidance, this recipe is naturally safe from the ground up — every ingredient is a whole food or a straightforward pantry staple, with no flour blends or legume-derived additives to second-guess. Finish your bowl with fresh herbs, a squeeze of lemon, and sliced scallions if you like a little extra pop, and you have a soup that feels both clean and completely satisfying.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!