Ginger Vegetable Soup (Printable)

Soothing aromatic soup with fresh ginger and mixed vegetables, 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

# How-To Steps:

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

# Expert Advice:

01 -
  • Its the kind of soup that makes you feel better before you even finish the bowl, like a gentle hug in edible form
  • The ginger becomes this beautiful aromatic backbone that transforms ordinary vegetables into something extraordinary
02 -
  • I once skipped peeling the ginger thinking it wouldn't matter—the fibrous strands made the soup unpleasantly textured and I spent twenty minutes fishing them out
  • Letting the soup simmer uncovered is crucial because it allows some evaporation which concentrates the flavors beautifully
03 -
  • Grate your ginger against the grain to avoid those tough fibrous bits that ruin the silky texture
  • Start with less salt than you think you need—the soy sauce adds salinity, and you can always add more at the end
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