Eosinophilic Esophagitis Friendly Rosemary-Garlic Greens Soup
Total time45 min
Prep time15 min
Cook time30 min
5.0(29)
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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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