Simmered Ginger-Turmeric Soup with Kale
A soothing, anti-inflammatory broth featuring fresh ginger and turmeric, simmered with nutrient-dense kale for gentle digestion support. This Mediterranean soup recipe (anti-inflammatory, whole30), ready in about 38 minutes, pairs fresh ginger, ground turmeric, and kale for a weeknight-friendly dinner. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 3 cups chopped kale
- 4 cups chicken bone broth
- 2 medium carrots, thinly sliced
- 1 tbsp olive oil
- 1/4 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: Heat olive oil in a medium pot over medium heat. Add grated ginger and sliced carrots, sautéing for 3 minutes until carrots soften slightly.
- Step 2: Stir in ground turmeric and chicken bone broth, bringing to a gentle simmer. Reduce heat to low and cook for 15 minutes.
- Step 3: Add chopped kale and sea salt, stirring until kale wilts and becomes tender (about 5 minutes). The broth should be fragrant with ginger and turmeric aroma.
