Ginger Vegetable Soup (Print Version)

Warming bowl with fresh ginger and mixed vegetables in a flavorful broth. Ready in under an hour.

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

→ Garnish

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery stalks. Sauté for 5 minutes until vegetables begin to soften.
02 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes, stirring constantly until fragrant.
03 - Stir in diced bell pepper, zucchini, and broccoli florets. Cook for 3 minutes to begin softening.
04 - Pour vegetable broth into the pot and bring to a rolling boil over medium-high heat.
05 - Reduce heat to low and simmer uncovered for 15 to 20 minutes until vegetables are tender but retain structural integrity. Add salt, pepper, and soy sauce or tamari if desired.
06 - Taste the soup and adjust salt, pepper, and seasonings to your preference.
07 - Ladle soup into individual bowls. Drizzle with sesame oil if desired and garnish with fresh cilantro or parsley.

# Additional Tips::

01 -
  • The ginger hits you with warmth and clarity, making everything else taste more alive.
  • It comes together in under an hour with vegetables you probably already have, no fancy techniques required.
  • One pot means minimal cleanup, which honestly feels like a gift after a long day.
02 -
  • Don't skip the step of blooming your ginger and garlic—rushing past it means missing the moment when they become fragrant and release their essential oils.
  • The vegetables should be tender but never falling apart, which means watching the clock toward the end rather than walking away and hoping for the best.
03 -
  • Cut all your vegetables roughly the same size so they finish cooking at the same moment rather than having some mushy while others stay crunchy.
  • If the soup tastes flat despite adding salt, it's probably because it needs acid—a squeeze of lemon juice or a splash of rice vinegar can bring the whole thing into focus.
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