Peanut Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This vibrant, broth-based soup is the kind of bowl that makes you feel genuinely nourished from the inside out. Layers of fresh ginger, garlic, and turmeric bloom in coconut oil before bone broth, carrots, and celery join the pot, building a deeply savory base that smells incredible as it simmers. Lacinato kale, baby bok choy, and spinach get stirred in toward the end so they stay bright and tender rather than turning to mush. A splash of apple cider vinegar and coconut aminos round out the flavor with just enough tang and umami to make every spoonful interesting. Every single ingredient here is naturally free from peanuts, and because you're building it yourself from whole foods, there's no need to scan labels or worry about shared-facility warnings. Finish your bowl with scallions, fresh herbs, and a squeeze of lemon and it goes from comforting to downright craveable.

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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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