Ginger Vegetable Soup (Printable)

Aromatic fresh ginger paired with colorful vegetables in a warming broth

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

→ Garnish

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

# Method:

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 the diced bell pepper, zucchini, and broccoli florets. Cook for 3 minutes, allowing vegetables to begin releasing their aromatics.
04 - Pour in the vegetable broth and increase heat to bring the soup to a boil. Once boiling, reduce heat to medium-low and maintain a gentle simmer.
05 - Add sea salt, black pepper, and tamari. Simmer uncovered for 15 to 20 minutes until vegetables are tender but retain their structure. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Drizzle with toasted sesame oil and garnish with fresh herbs before serving.

# Expert Pointers:

01 -
  • The ginger gives you this natural warmth that feels like a hug from the inside, especially on days when everything feels off.
  • It comes together faster than you'd think, turning a random collection of vegetables into something that tastes like you've been simmering it all day.
  • It's the kind of soup that works whether you're feeding yourself alone or suddenly have four people at your table.
02 -
  • Don't skip the five minutes of sautéing your onions, carrots, and celery—I learned this the hard way when I rushed it, and the soup tasted thin and flat instead of full-bodied and welcoming.
  • The broccoli florets are tougher than the zucchini, so add them at the same time as the bell pepper or they'll turn to mush and disappear into the broth.
03 -
  • Don't oversimmer the vegetables or they'll lose their individual character and the soup will taste one-note instead of vibrant and layered.
  • Taste and adjust seasoning right before serving, because salt brings everything into sharp focus and makes people wonder what you did that's so different from other soups.
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