Garlic Ginger Immune Boosting Soup
This garlic ginger immune boosting soup combines tender pasta and vegetables in a savory, tangy broth for an easy comfort food that will leave you feeling great!
Servings: 4 light servings
Calories: 129kcal
Equipment
- 1 pasta pot for pasta
- 1 soup pot for soup
- 1 nonstick skillet for shallots
Ingredients
- 4-5 ounces pasta cook according to the package. Al dente is best
- 2 tablespoons olive oil
- 4-5 cloves garlic sliced thinly
- 2 teaspoons ginger finely diced, be sure to peel the outer skin first (almost minced)
- 1 cup sweet onion finely diced
- ½ cup celery finely diced
- kosher salt to taste
- black pepper to taste
- 2 cups low sodium chicken broth
- 1 cup chicken bone broth
- 1 cup water
- 1 teaspoon chicken base or bouillon optional, but adds extra flavor to the broth
- 1 cup baby spinach packed in measuring cup
- 1 tablespoon lemon juice fresh squeezed
Optional Toppings
- 1 small shallot pan fry in oil until slices are crispy
- 2 tablespoons Italian parsley roughly chopped
- 1 teaspoon chili oil optional - spicy
Instructions
Boil the Pasta
- Boil a pot of seasoned water and cook the pasta according to the package. Al dente is best. Drain the water using a colander and set the pasta aside. Drizzle it with olive oil to prevent sticking.
Make the Soup
- Heat olive oil in a large saute pan over medium high heat. Add the diced onion, celery, sliced garlic and ginger. Sweat until translucent. Season with a pinch of kosher salt and black pepper.Once the veggies are translucent and softened, add the chicken bone broth, low sodium chicken broth, water and chicken bouillon. Stir well. 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 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 Shallot
- In a separate nonstick 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.
Notes
*I prefer to use shellbows because they scoop up some of the broth. Feel free to use whatever pasta shape you like best!
This recipe makes enough soup for 4 light servings or two hearty servings.
Storage: This recipe is best served right away. However, you can store the pasta and soup in separate airtight containers in the fridge for 3 to 4 days. Reheat in a pot over medium heat or in 45-second intervals in the microwave.
Nutrition
Serving: 1serving or 1/4 of the soup with pasta, crispy shallots and chili oil drizzle | Calories: 129kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 532mg | Potassium: 375mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1054IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg