Garlic Ginger Soup
This garlic ginger soup is the perfect way to boost your immune system and your mood! Loaded with nutrient-dense veggies and herbs, this recipe may be able to help promote a strong immune system. Strong immune systems have been linked to being able to fight off illness and disease. Plus, there is nothing more comforting than a warm bowl of soup when you’re not feeling the best.
About this garlic ginger soup recipe
This garlic ginger soup is loaded with healthy ingredients. This combination of vegetables and herbs are known for their immune boosting properties. For more information, please see details on each ingredient below.
In addition to being packed with healthful antioxidants, onions are a great source of quercetin. Quercetin fights bacteria and inflammation in the body. Some studies suggest that quercetin can even help fight e.coli bacteria. (1) Ultimately, onions aid in keeping our bodies free from harmful bacteria, improving our immune function.
Garlic can prevent and help fight against illnesses like the common cold and flu virus. In fact, one 12-week study conducted found that daily garlic intake can reduce colds by 63% compared to the placebo group. (2) Bottom line, garlic is packed with vitamins and nutrients that strengthen our body’s immune system and help fight off illness.
Ginger is known for its anti-inflammatory properties and its ability to improve our gut health. Another benefit of ginger is that it also produces a very powerful bioactive compound called, gingerol. Gingerol is loaded with antioxidants and bacteria fighting agents. (4) Gingerol can even help fight bacterial infections like gingivitis and periodontitis. (common oral infections) (3) Ultimately, ginger is a great additive to our diets. It improves our immune system, aids in digestion, and fights off bad bacteria.
This recipe makes enough soup for 4 light servings or two hearty servings. You can use whatever pasta shape you desire. I like using the shellbows because they scoop up some broth when you eat them. Be sure to store the pasta separate from the broth. This will prevent the pasta from soaking up all of the broth and becoming soggy.
Store any leftover soup in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave until heated through. Enjoy leftover soup with a side of garlic bread or naan bread for dipping. Looking for more soup recipes? Try my homemade wedding soup or my salmon chowder.
Garlic Ginger Soup
- 4-6 ounces pasta, cook according to the package. al dente preferred.
- 2 tablespoons olive oil
- 4-5 cloves garlic, sliced thinly
- 1 tablespoon ginger, minced, be sure to peel the outer skin first
- 1 cup sweet white onion, diced small
- 1 cup celery, sliced thin
- 2 tablespoons lemon juice , fresh squeezed
- 2 cups baby spinach, packed in measuring cup
- 2 cups vegetable broth, option to add a bouillon cube for extra flavor
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon pepper
Optional Toppings / Add-ins:
- 1 small shallot, pan fry in oil until slices are crispy
- 2 tablespoons Italian parsley, roughly chopped
- 1 teaspoon chili oil, optional – spicy
- pasta pot
- soup pot
Prepare the pasta:
- Boil a pot of water and cook the pasta according to the package. Al dente preferred. Drain the water using a colander and set the pasta aside. Drizzle it with olive oil to prevent sticking.
Prepare the soup:
- In a large soup pot over medium heat add the olive oil.
- Add the thinly sliced garlic and minced ginger. Let the garlic and ginger lightly brown before adding the diced onions and celery.
- Let the celery and onions sweat in the pot. You want them to be translucent, but not browned.
- Season the veggies with salt and pepper.
- Once the veggies are translucent and softened, add the vegetable broth and water. Let everything simmer over low heat for 15-20 minutes. Taste the broth to make sure it is seasoned enough.
- Next, add the baby spinach to the soup pot and allow it to wilt.
- Then, add the fresh squeezed lemon juice. This will brighten the broth and add some extra flavor and acidity.
Prepare the crispy onion:
- In a separate non-stick skillet, add a touch of vegetable oil and fry the shallot slices until they become crispy. Once crispy, place them on a paper towel to remove any excess oil. Set aside.
Assemble the soup
- Add the cooked pasta to the bottom of the soup bowl. Pour in a few ladles of hot soup making sure to get all of the veggies and spinach. Finish the dish with some fresh parsley, crispy shallots and a touch of chili oil.