Soy Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is built on a fragrant base of fresh garlic, grated ginger, and bloomed turmeric — the kind of combination that makes the whole kitchen smell incredible before you've even added the broth. Three different greens (lacinato kale, baby spinach, and bok choy) go in at staggered stages so each one hits the right texture, giving you a bowl that's vibrant, hearty, and anything but boring. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet depth without a drop of soy — a smart swap that works seamlessly in the broth. For anyone navigating soy sensitivities, that single ingredient swap is often the trickiest part of a recipe like this, and it's already handled for you. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat or heavy. Finish with scallions, fresh herbs, and a squeeze of lemon if you like a little extra lift — it's the kind of soup that tastes like it took all day but comes together in well under an hour.

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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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