Electrolyte-Boosting Bone Broth & Greens Soup
A soothing, nutrient-dense soup designed to combat Whole30 headaches and nausea through balanced electrolytes and magnesium-rich greens. This American-inspired Whole30 recipe, ready in about 25 minutes, pairs homemade bone broth, kale, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups homemade bone broth
- 1.5 cups kale
- 1 medium avocado
- 2 tbsp coconut aminos
- 1 lemon
- 1 tbsp fresh ginger
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring 2 cups bone broth to a gentle simmer in a medium pot over medium-low heat, then add 1.5 cups chopped kale and 1 tbsp grated fresh ginger. Simmer uncovered for 5 minutes until kale is tender but still vibrant green.
- Step 2: Remove pot from heat, add 2 tbsp coconut aminos and the juice of 1 lemon, stirring until fully dissolved. Slice 1 medium avocado into 1/4-inch thick half-moons and swirl into the soup until gently heated through (about 1 minute).
- Step 3: Serve immediately while hot, ensuring the soup is lightly simmering but not boiling to preserve nutrients.
