Ginger Vegetable Soup (Printer View)

A soothing blend of fresh ginger and mixed vegetables in a savory broth.

# Components:

→ 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, optional

→ Garnish

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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
03 - Stir in diced bell pepper, zucchini, and broccoli florets. Cook for 3 minutes.
04 - Pour in vegetable broth and bring the soup to a boil. Reduce heat to a gentle simmer.
05 - Add sea salt, black pepper, and tamari if using. Simmer uncovered for 15 to 20 minutes until vegetables are tender but retain their structure.
06 - Taste the soup and adjust seasoning as needed for balance and depth.
07 - Ladle the soup into bowls. Drizzle with toasted sesame oil and sprinkle with fresh cilantro or parsley before serving.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making it perfect for weeknight dinners when energy is low but hunger is real.
  • The ginger gives you this natural warmth without being aggressive, so even ginger skeptics somehow ask for seconds.
  • Every vegetable stays distinct and fresh tasting, never mushy or overcooked, which honestly surprised me the first time I nailed the timing.
02 -
  • Don't skimp on the simmering time thinking it'll speed things up—those extra minutes are when the broth actually absorbs the flavors and becomes something special instead of just hot vegetables in water.
  • The ginger amount seems small but ginger is aggressive, so start with the two tablespoons and add more only if you taste it and want to lean in harder.
  • Keep the heat at a true simmer, not a rolling boil, because once vegetables start actively boiling they fall apart and your soup becomes more puree than soup.
03 -
  • Grate your ginger fresh right before cooking—it oxidizes quickly and loses that bright bite if you do it too early.
  • If you want extra heat, add chili flakes or a small diced fresh chili along with the ginger, and your kitchen will smell like somewhere people want to live.
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