AIP Friendly Ginger-Turmeric Mushroom Soup
Warming, deeply savory, and built on ingredients that actually support a healing gut, this mushroom soup is the kind of bowl you'll want on repeat all season long. Cremini mushrooms are sautéed until their edges turn golden, then simmered low and slow in bone broth until the whole pot smells incredible — earthy, fragrant, and rich. Fresh ginger and turmeric go in early so they bloom in the coconut oil alongside garlic and onion, layering in that gentle heat and golden color before a full can of coconut milk makes everything silky and satisfying. A splash of apple cider vinegar at the end brightens the whole thing without tipping it into sour territory. One of the trickier parts of following an elimination-style protocol is finding comfort food that doesn't feel like a compromise, and this soup genuinely delivers on that front — no nightshades, no grains, no eggs, just clean whole-food ingredients doing all the heavy lifting. It makes four generous servings, so it's practical for meal prep or a cozy weeknight dinner with leftovers to look forward to.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 lb cremini mushrooms, stems trimmed and sliced ¼ inch thick
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 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 ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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