Paleo Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is built on a foundation of bone broth and loaded with lacinato kale, bok choy, baby spinach, carrots, and celery — the kind of bowl that genuinely makes you feel good from the inside out. Fresh ginger and garlic bloom in coconut oil before the broth even hits the pot, and the addition of turmeric gives the whole thing a warm, golden depth that smells incredible while it simmers. Coconut aminos stand in for soy sauce, keeping the umami flavor without any grain-based ingredients, and a splash of apple cider vinegar at the end brightens everything up beautifully. The result is a clean, vibrant soup that checks every box without feeling like a compromise. It works just as well for a weeknight dinner as it does for meal-prep lunches you'll actually look forward to eating. Finish each bowl with fresh herbs, a squeeze of lemon, and sliced scallions for a little color and bite — simple touches that make it feel restaurant-worthy.

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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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