Shellfish Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a fragrant base of fresh garlic, grated ginger, and bloomed turmeric that fills the kitchen with an irresistible aroma before the first spoonful is even poured. Bone broth forms the rich, savory backbone, carrying tender rounds of carrot and celery alongside three different leafy greens — lacinato kale, baby bok choy, and spinach — for a bowl that feels both restorative and genuinely satisfying. A splash of apple cider vinegar and a hit of coconut aminos add brightness and depth without any soy or mystery additives. For anyone navigating seafood allergies, soups can be a minefield at restaurants and even on store shelves where broths and seasonings sometimes sneak in shellfish-derived ingredients — here, every component is straightforward and easy to verify. The whole thing comes together in one pot, making cleanup as painless as the ingredient list. Finish each bowl with a squeeze of lemon and a scatter of fresh herbs, and you have something that tastes like it took far more effort than it did.
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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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