Ginger-Turmeric Bone Broth Soup with Bitter Greens
This Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs bone broth, fresh ginger, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 4 cups bone broth
- 2 tbsp, minced fresh ginger
- 1 tbsp, grated fresh turmeric
- 2 cups, stems removed and chopped kale
- 1, zested and juiced lemon
- 1/2 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: Bring 4 cups bone broth to a gentle simmer in a medium pot over medium-low heat. Add 2 tbsp minced ginger and 1 tbsp grated turmeric, then simmer for 15 minutes until aromatic and fragrant.
- Step 2: Add 2 cups chopped kale and 1/2 tsp sea salt, stirring to wilt the greens. Simmer uncovered for 5 minutes until the kale is tender but still vibrant green.
- Step 3: Remove from heat, stir in 1 lemon zested and juiced, and taste. Adjust salt if needed. Serve immediately while hot to maximize soothing effects.
