Mediterranean Diet Friendly Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a foundation of aromatic ginger, garlic, and turmeric bloomed in coconut oil — a technique that coaxes every bit of warmth and depth from the spices before a single drop of broth hits the pot. Three different leafy greens (lacinato kale, baby spinach, and bok choy) pile in alongside carrots and celery, making every bowl a genuinely impressive haul of vegetables without feeling like a chore to eat. The bone broth base adds richness and body, while a splash of apple cider vinegar and coconut aminos at the finish give the whole thing a bright, savory edge that keeps you going back for another spoonful. This kind of recipe fits beautifully into a Mediterranean-style approach to eating because it leans hard on whole vegetables, anti-inflammatory spices, and clean, recognizable ingredients with nothing processed or hidden in the mix. Finishing with fresh herbs and a squeeze of lemon is optional on paper but genuinely transformative in practice — it lifts the entire bowl. Whether you're making it for a weeknight dinner or batch-cooking for the week, this soup holds up and arguably tastes even better the next day.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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