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-inspired soup recipe (anti-inflammatory, whole30), ready in about 38 minutes, pairs fresh ginger, ground turmeric, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 3 cups chopped kale
- 4 cups chicken bone broth
- 2 medium, thinly sliced carrots
- 1 tbsp olive oil
- 1/4 tsp sea salt
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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.
