AIP Friendly Ginger-Turmeric Broccoli Soup
This vibrant, velvety soup is exactly the kind of bowl you want when you need something deeply nourishing without a long list of compromises. A generous head of broccoli gets simmered in bone broth until completely tender, then blended with full-fat coconut milk into something impossibly silky and rich. Fresh ginger and ground turmeric do the heavy lifting on flavor, layered with garlic and onion that soften low and slow in coconut oil before anything else hits the pot. Every single ingredient here — from the sea salt to the squeeze of lemon at the end — fits cleanly within autoimmune protocol guidelines, so there's no swapping or second-guessing required. The lemon juice stirred in at the finish brightens the whole thing and keeps it from tasting one-note, while optional parsley and a drizzle of olive oil make it feel genuinely restaurant-worthy in the bowl. It comes together in one pot and serves four, making it an easy weeknight win or a batch-cook staple you'll want on rotation all season long.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 1 large head broccoli (about 1.5 lb), cut into florets, stems peeled and chopped
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sea salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- drizzle of olive oil (optional)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, fresh ginger, ground turmeric, and ground ginger. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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