AIP Friendly Lemon Spinach Soup with Turmeric & Ginger
This bright, nourishing soup is exactly the kind of bowl you want when your body needs something gentle but genuinely satisfying. Softened carrots and celery simmer low and slow in bone broth until completely tender, while fresh ginger and turmeric bring warmth and depth without any of the nightshades, grains, or legumes that make so many soups off-limits on an elimination protocol. The spinach goes in at the very end, just long enough to wilt into silky, vivid green ribbons that keep the broth feeling light and alive. A generous squeeze of fresh lemon juice and a hit of zest stirred in off the heat is what really makes this one sing — it lifts every other flavor and keeps the whole pot from feeling heavy. Everything here is whole, recognizable, and protocol-friendly straight from the ingredient list, so there is no label-reading or substitution stress involved. It makes four servings, which means leftovers reheat beautifully for a quick lunch the next day. Scatter a little fresh parsley over the top before serving and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, thinly sliced
- 6 cups bone broth
- 1 tsp sea salt, plus more to taste
- 5 oz baby spinach (about 5 packed cups)
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. 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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