Vegetarian Ginger-Garlic Greens Soup
This vibrant, broth-based soup is the kind of bowl that makes you feel genuinely nourished from the inside out. Layers of fresh ginger, garlic, and turmeric bloom in coconut oil before the vegetables even hit the pot, building an aromatic base that smells incredible and tastes even better. Lacinato kale, baby bok choy, tender carrots, and wilted spinach all come together in a broth brightened with apple cider vinegar and coconut aminos — it's deeply savory with just enough acidity to keep every spoonful lively. One thing worth noting: the original recipe calls for bone broth, so if you're keeping this fully plant-based, simply swap in a good-quality vegetable broth and the soup holds up beautifully. The technique is straightforward — one pot, no fuss — and the payoff is a stunning, deeply flavored green soup that looks like it took far more effort than it did. Finish each bowl with a squeeze of lemon and a scatter of fresh herbs, and you've got something that feels restaurant-worthy on a weeknight.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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