AIP Friendly Ginger-Turmeric Zucchini Soup
This golden, velvety soup is the kind of bowl that feels like it's actually doing something good for you — because it is. Zucchini simmers in bone broth until completely tender, then gets blended smooth with full-fat coconut milk for a richness that's deeply satisfying without relying on any dairy or grains. Fresh ginger and ground turmeric layer in warmth and earthy depth, while a squeeze of lemon at the end keeps everything bright and balanced. One of the trickier parts of following an autoimmune protocol is finding comfort food that doesn't quietly sneak in nightshades, legumes, or seed-based spices — and every single ingredient here clears that bar. Coconut oil handles the sauté, bone broth builds the base, and the whole thing comes together in one pot with minimal cleanup. A drizzle of coconut aminos and a handful of fresh parsley on top make it feel finished and restaurant-worthy. It serves four, making it an easy weeknight dinner or a meal-prep staple you'll actually look forward to reheating.
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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 ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 lbs zucchini (about 4 medium), roughly chopped
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp coconut aminos (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. Watch closely so the garlic does not brown.
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