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.
4-5ounces pasta, cook according to the package. Al dente is best
2tablespoonsolive oil
4-5clovesgarlic, sliced thinly
2teaspoonsginger, finely diced, be sure to peel the outer skin first (almost minced)
1cup sweet onion, diced small
½cupcelery, diced small
salt, to taste
black pepper, to taste
2cupslow sodium chicken broth
1cup chicken bone broth
1cupwater
1teaspoonchicken base or bouillon , optional, but adds extra flavor to the broth
1cupbaby spinach, packed in measuring cup
1tablespoonlemon juice, fresh squeezed
Toppings
1small shallot, pan fry in oil until slices are crispy
2tablespoons Italian parsley, roughly chopped
1teaspoon chili oil, optional - spicy
Equipment
1 pasta pot for pasta
1 soup pot for soup
1 skillet for shallots
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 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 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.
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