Eggless Rosemary-Garlic Greens Soup
Total time45 min
Prep time15 min
Cook time30 min
5.0(29)
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!