Ginger Vegetable Soup (Print Version)

A warming, aromatic blend of fresh ginger and seasonal vegetables in a savory broth—perfect for quick, nourishing meals.

# 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
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon soy sauce or tamari

→ Garnish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and ginger. Cook for 2 minutes until fragrant.
03 - Stir in bell pepper, zucchini, and broccoli. Cook for another 3 minutes.
04 - Pour in the vegetable broth and bring the soup to a boil. Reduce heat to a simmer.
05 - Add salt, pepper, and soy sauce. Simmer uncovered for 15 to 20 minutes until vegetables are tender.
06 - Taste and adjust seasoning as needed.
07 - Ladle the soup into bowls. Drizzle with sesame oil and sprinkle with fresh herbs before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time than you did.
  • The ginger gives it this warm, almost medicinal quality that makes you feel genuinely cared for with every spoonful.
  • You can throw in whatever vegetables are lurking in your fridge without ruining anything—it's forgiving and flexible.
  • It's naturally vegan and gluten-free, so you're never worried about accommodating someone at the table.
02 -
  • Don't overcook your vegetables trying to make them soft—they should still have a little resistance when you bite them, or they'll turn into a sad, mushy soup.
  • Taste your broth before you add everything else; if it's already salty, you won't need as much seasoning, and this saves you from accidentally over-salting the whole pot.
03 -
  • Buy ginger that feels firm and heavy—wrinkled, dried-out ginger tastes like nothing, so squeeze it gently before you buy.
  • If you're making this for people who are sensitive to heat, add the soy sauce but go easy on the ginger, or let everyone add their own chili flakes at the table so they control the spice level.
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