Wheat 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 base of coconut oil-sautéed aromatics — sweet yellow onion, punchy fresh garlic, and bright grated ginger — that fill your kitchen with an irresistible fragrance before the first spoonful is even poured. Turmeric and ground ginger bloom in the pot alongside those aromatics, giving the broth a warm golden hue and a gentle, layered heat that feels restorative without being overwhelming. Bone broth carries everything forward, lending a rich, collagen-forward depth that store-bought soups rarely match. Three different greens — lacinato kale, baby bok choy, and baby spinach — go in at staggered stages so each one holds its texture and color beautifully by the time it hits your bowl. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet umami note without any wheat or gluten concerns, making this a genuinely worry-free option for anyone navigating those restrictions. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling heavy. Finish with scallions, fresh herbs, and a squeeze of lemon, and you have a bowl that tastes like it took all day but comes together with surprisingly little effort.

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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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