Seed Oil Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a base of sautéed onion, fresh garlic, and grated ginger bloomed in coconut oil — and the aroma alone is enough to draw everyone into the kitchen. Turmeric and ground ginger layer in warmth and color, while bone broth gives the whole pot a rich, restorative backbone that store-bought soups rarely match. Avoiding industrially processed seed oils is one of those goals that sounds simple until you start reading labels on packaged broths, sauces, and seasoning blends — but every ingredient here is clean and straightforward. Coconut aminos stand in for soy sauce with a subtly sweet, savory depth, and a splash of apple cider vinegar at the end brightens the whole bowl without any off-flavors. Lacinato kale, baby bok choy, and spinach all go in during the final minutes, so they stay vibrant and tender rather than turning dull and mushy. A squeeze of lemon and a handful of fresh herbs over the top make it feel finished and restaurant-worthy with almost no extra effort. It's the kind of soup you'll want on rotation whenever you need something that feels genuinely good for you without tasting like it's trying too hard.
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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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