Emulsifier Free Turmeric & Ginger Collard Greens Soup
Total time1 hr
Prep time20 min
Cook time40 min
5.0(9)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp fresh turmeric, peeled and finely grated (or 1 tsp ground turmeric)
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 lb boneless, skinless chicken thighs
- 6 cups bone broth
- 1 bunch collard greens (about 10 oz), stems removed, leaves cut into 1-inch ribbons
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. 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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