Red Meat Allergy Friendly Healing Greens Soup with Ginger & Turmeric
Total time50 min
Prep time15 min
Cook time35 min
5.0(21)
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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.
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