Low Sugar Sea Vegetable & Ginger Healing Soup
Total time1 hr
Prep time15 min
Cook time35 min
4.8(26)
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4 servings
For the soup
- Ā½ oz dried wakame or arame seaweed
- 1 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and sliced into thin rounds
- 1 lb boneless, skinless chicken thighs
- 6 cups bone broth (homemade or additive-free, no pepper)
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 3 cups baby spinach or chopped bok choy
- 1 tsp fine sea salt, plus more to taste
For serving
- 3 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro or parsley, roughly chopped (optional)
Instructions
- 1
Place the dried seaweed in a small bowl and cover with 1 cup of cold water. Let soak for 10 minutes, until softened and pliable. Drain through a fine-mesh strainer, pressing gently to remove excess water, and set aside. Discard the soaking liquid.
- 2
Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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