Ginger Vegetable Soup (Printable)

A warming bowl with fresh ginger and mixed vegetables in savory broth, ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 2 cups broccoli florets

→ Aromatics

07 - 2 tablespoons fresh ginger, peeled and grated
08 - 3 garlic cloves, minced

→ Broth & Seasoning

09 - 6 cups vegetable broth, gluten-free
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon tamari or soy sauce, optional

→ Garnish

14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 teaspoon toasted sesame oil, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and grated ginger. Cook for 2 minutes until fragrant.
03 - Add diced bell pepper, zucchini, and broccoli florets. Cook for 3 minutes, stirring occasionally.
04 - Pour vegetable broth into the pot and bring to a boil over high heat.
05 - Reduce heat to low and simmer uncovered. Add sea salt, black pepper, and tamari if using. Continue simmering for 15 to 20 minutes until all vegetables are tender but retain their texture.
06 - Taste the soup and adjust salt and pepper as needed to achieve desired flavor balance.
07 - Ladle soup into serving bowls. Drizzle each serving with toasted sesame oil and garnish with fresh cilantro or parsley.

# Expert Hints:

01 -
  • The fresh ginger gives this soup a gentle heat that warms you from the inside out without overwhelming your palate.
  • You can toss in whatever vegetables are looking sad in your crisper drawer, making this the ultimate no-waste dinner solution.
02 -
  • If your ginger is particularly fibrous, try grating it on a microplane rather than chopping it to extract maximum flavor without stringy bits.
  • The soup tastes even better the next day after the flavors have had time to deepen and marry overnight in the refrigerator.
03 -
  • For an even more intense ginger flavor, add half the ginger at the beginning of cooking and the remaining half during the last 5 minutes of simmering.
  • If you prefer a smoother soup with chunks, try pureeing just half the soup and recombining it with the chunky portion for a silky-yet-substantial texture.
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