Whole 30 Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is exactly the kind of bowl you want when you need something restorative but genuinely crave-worthy — fragrant with fresh ginger and garlic, golden from turmeric, and loaded with three different leafy greens. Coconut oil, bone broth, and coconut aminos do all the heavy lifting here, keeping every ingredient firmly on the compliant side without any substitutions or workarounds. The apple cider vinegar adds a bright lift that balances the richness of the broth, while the layered greens — kale, bok choy, and baby spinach — give you real texture and depth in every spoonful. Soy sauce is one of those sneaky ingredients that shows up in so many soups, but coconut aminos deliver that same savory, umami punch with nothing to second-guess on the label. Building the aromatics in stages — onion first, then garlic and fresh ginger, then the dried spices — coaxes out maximum flavor before a single drop of broth hits the pot. Finish your bowl with a squeeze of lemon and a handful of fresh herbs, and it tastes like something that took far more effort than it actually did.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!