MSG Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This soup is the kind of bowl that makes you feel genuinely nourished from the inside out — deeply savory, bright with ginger and garlic, and loaded with tender greens. The base builds flavor the old-fashioned way: aromatics cooked low and slow in coconut oil, layered with turmeric, fresh ginger, and bone broth that does all the heavy lifting without any flavor-enhancing shortcuts. Coconut aminos stand in for soy sauce and bring that subtle umami depth without any of the additives that show up in conventional versions, making this a smart swap you'll want to use again and again. Kale, bok choy, baby spinach, carrots, and celery all go into the pot, so every spoonful has real texture and color rather than a sad, mushy afterthought. A splash of apple cider vinegar at the end lifts the whole thing and keeps the flavors tasting clean and vibrant. Finish with scallions, fresh herbs, and a squeeze of lemon if you like a little brightness, and you've got a weeknight dinner 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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