Eosinophilic Esophagitis Friendly Healing Greens Soup with Ginger & Turmeric
Total time50 min
Prep time15 min
Cook time35 min
5.0(21)
About FigFig 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 olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and sliced into rounds
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 6 cups bone broth
- 1 tsp fine sea salt, plus more to taste
- 4 cups curly kale, stems removed and leaves roughly torn
- 2 cups swiss chard, stems removed and leaves roughly chopped
- 1 tbsp apple cider vinegar
- ¼ cup fresh parsley, roughly chopped
For serving
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive 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, ginger, and turmeric 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!