Vegetable Ginger Soup
Recipes by Chef Steph
Vegetable Ginger Soup
An immunity-boosting soup makes for a perfect healthy side dish!
ingredients
Vegetable Ginger Soup
- 2 tablespoons - extra-virgin olive oil
- 1 cup - chopped onion
- 2 - medium carrots, halved and sliced
- 4 - cloves garlic, minced
- 1 tablespoon - minced fresh ginger
- 1/2 teaspoon - ground turmeric
- 1/2 teaspoon - crushed red pepper
- 4 cups - vegetable or chicken stock
- 1 teaspoon - maple extract
- 1 - 14-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
- 3/4 teaspoon - salt
- 1/2 teaspoon - ground pepper
- 5 cups - coarsely chopped green cabbage
- 1 - medium zucchini, diced
- - chopped parsley for garnish
Prep time5 minutes
Cook Time13 minutes
Serves4 to 8
Directions
- Heat oil in a large pot over medium heat.
- Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.
- Add garlic, ginger, turmeric, and crushed red pepper.
- Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt, and pepper; bring to a boil.
- Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.
- Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Serve sprinkled with parsley, if desired.