Nightshade Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a fragrant base of fresh garlic, grated ginger, and golden turmeric bloomed in coconut oil — and the aroma alone is enough to draw everyone into the kitchen. A generous pour of bone broth ties it all together, carrying tender rounds of carrot, celery, lacinato kale, bok choy, and baby spinach into something that feels both restorative and genuinely satisfying. Avoiding nightshades can make a lot of comfort-food classics feel off-limits, but this bowl delivers all that warmth and depth without a single tomato, pepper, or potato in sight. Coconut aminos add a subtle savory note in place of soy sauce, and a splash of apple cider vinegar brightens everything right at the finish. The layering of greens — kale going in first, spinach last — means each one is cooked just right, never mushy. A squeeze of lemon and a handful of fresh herbs over the top make it feel like something you'd order at a restaurant, not just a weeknight workaround.
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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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