Nitrate & Nitrite Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a fragrant base of fresh garlic, grated ginger, and bloomed turmeric — the kind of aromatics that make your whole kitchen smell incredible before the first spoonful. A generous pour of bone broth carries sliced carrots, celery, lacinato kale, baby bok choy, and spinach into a bowl that feels restorative without being heavy. Every ingredient here is whole and unprocessed, which matters when you're trying to avoid the cured meats, deli products, and packaged broths that so often sneak preservatives into otherwise clean recipes. Coconut aminos stand in for soy sauce, adding a subtle savory depth without any of the additives that show up in conventional condiments. A splash of apple cider vinegar at the end brightens everything and keeps the greens tasting fresh rather than muddy. Finish with scallions, fresh herbs, and a squeeze of lemon, and you've got a bowl that's as vibrant to look at as it is satisfying to eat. It's the kind of weeknight soup you'll want on rotation all season long.
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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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