Pistachio Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a bold base of fresh garlic, grated ginger, and turmeric bloomed in coconut oil — the kind of aromatic foundation that makes your whole kitchen smell incredible before the broth even hits the pot. Three different greens (lacinato kale, baby spinach, and bok choy) give it serious depth and texture, while carrots and celery keep things hearty and satisfying. A splash of apple cider vinegar and coconut aminos at the finish add a bright, savory complexity that makes the whole bowl feel layered and intentional. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nuts of any kind appear in the ingredient list, so you can cook and serve it with complete confidence. The broth-based format also means there are no sauces, pestos, or garnish blends where hidden ingredients tend to sneak in. Finish each bowl with fresh herbs, a squeeze of lemon, and sliced scallions for a restaurant-worthy presentation that comes together entirely in one pot.
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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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