Pecan Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

This deeply nourishing soup is built on a fragrant base of fresh garlic, grated ginger, and bloomed turmeric — the kind of combination that makes your kitchen smell incredible from the first minute the aromatics hit the pan. Bone broth gives the whole thing a rich, savory backbone, while carrots, celery, lacinato kale, bok choy, and baby spinach pile in layers of texture and color that make every spoonful feel genuinely satisfying. A splash of apple cider vinegar and coconut aminos at the finish add a subtle brightness and depth that round out the flavor without overpowering the vegetables. For anyone navigating tree nut concerns, this recipe is naturally free of the worry — every ingredient is straightforward, and there are no hidden sauces or seasoning blends that tend to sneak in unexpected additions. The optional garnishes of scallions, fresh herbs, and a squeeze of lemon take it from weeknight simple to something you'd happily serve to guests. It's the kind of clean, warming bowl that feels restorative without being fussy, and it comes together in one pot with nothing complicated standing between you and dinner.

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Ingredients

4 servings

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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