AIP Friendly Rosemary-Garlic Greens Soup
This deeply nourishing soup is exactly the kind of bowl you want when your body needs a reset — fragrant, veggie-packed, and built on a rich bone broth base that makes every spoonful feel restorative. Thinly sliced garlic and fresh rosemary bloom in olive oil alongside turmeric and ginger, layering in warmth and depth before a single drop of broth even hits the pot. Lacinato kale and baby spinach pile in toward the end, keeping their color vivid and their texture just tender enough, while a splash of apple cider vinegar at the finish brightens the whole thing beautifully. The ingredient list reads like a checklist of AIP-friendly staples — no grains, no legumes, no nightshades, no eggs or dairy — so you can cook with confidence rather than second-guessing every label. It comes together in one pot with straightforward steps, making it genuinely weeknight-friendly despite tasting like something that simmered all afternoon. Finished with a drizzle of olive oil and a scatter of fresh parsley, it's the kind of soup that earns a permanent spot in your rotation. Serves four, and reheats like a dream.
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 6 cloves garlic, thinly sliced
- 2 stalks celery, thinly sliced
- 2 medium carrots, peeled and diced
- 2 sprigs fresh rosemary
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- 4 oz baby spinach
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, celery, and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic, rosemary sprigs, thyme, turmeric, and ginger and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes.
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