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.
Ingredients
- 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
Equipment
- pasta pot
- soup pot
- skillet
Instructions
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.
Nutrition
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