Nutmeg 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 bold base of fresh garlic, grated ginger, and golden turmeric bloomed in coconut oil — and the aroma alone will have everyone crowding the kitchen. Lacinato kale, baby bok choy, spinach, carrots, and celery all simmer together in rich bone broth until perfectly tender, creating a bowl that feels restorative and genuinely satisfying. A splash of apple cider vinegar and a hit of coconut aminos round out the flavor with brightness and a subtle savory depth that keeps you going back for another spoonful. For anyone avoiding warm spices like nutmeg, this recipe is a great reminder that a soup can be deeply complex and aromatic without it — the double punch of fresh and ground ginger does all the heavy lifting here. Many cozy, broth-based soups lean on nutmeg as a background note, but this one never misses it for a second. Finish your bowl with fresh scallions, a handful of cilantro or parsley, and a squeeze of lemon to brighten everything up.

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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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