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.
Optional Toppings / Add-ins:
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.
Serving: 1serving, Calories: 241kcal, Carbohydrates: 22g, Protein: 4g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 2485mg, Potassium: 728mg, Fiber: 5g, Sugar: 10g, Vitamin A: 4129IU, Vitamin C: 34mg, Calcium: 108mg, Iron: 2mg