Pork Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

This soup is the kind of bowl that makes you feel genuinely taken care of — deeply savory, bright with fresh ginger and garlic, and loaded with greens that actually taste good. The broth gets its backbone from bone broth simmered with carrots, celery, and a bloom of turmeric and ground ginger, so every spoonful is warming without being heavy. Lacinato kale, baby bok choy, and spinach all go in at the end, keeping their color and a little texture rather than turning to mush. Coconut aminos add a subtle umami depth, and a splash of apple cider vinegar right before serving lifts the whole thing in a way that's hard to put your finger on but impossible to skip. The entire recipe is built around clean, whole ingredients — coconut oil, fresh aromatics, and vegetables — so there's nothing hidden to worry about. Finish your bowl with scallions, fresh herbs, and a squeeze of lemon, and it goes from nourishing to genuinely craveable.

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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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