Ginger Vegetable Soup (Printable version)

Soothing bowl with fresh ginger, carrots, broccoli, and colorful vegetables. Vegan and gluten-free comfort food.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 2 cups broccoli florets

→ Aromatics

07 - 2 tablespoons fresh ginger, peeled and grated
08 - 3 garlic cloves, minced

→ Broth & Seasoning

09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon soy sauce or tamari

→ Garnish

14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 teaspoon toasted sesame oil

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and grated ginger. Cook for 2 minutes until the mixture becomes fragrant.
03 - Add diced bell pepper, zucchini, and broccoli florets. Continue cooking for 3 minutes.
04 - Pour vegetable broth into the pot and bring to a rolling boil. Reduce heat to maintain a gentle simmer.
05 - Add sea salt, black pepper, and soy sauce. Simmer uncovered for 15 to 20 minutes until vegetables are tender yet maintain their texture.
06 - Taste the soup and adjust salt, pepper, and additional seasonings as needed.
07 - Ladle soup into bowls. Drizzle with toasted sesame oil and garnish with fresh cilantro or parsley before serving.

# Expert Hints:

01 -
  • The ginger wakes up your senses in a way that feels like a gentle reset for your whole body.
  • It comes together faster than you'd think, making weeknight dinners actually feel doable.
  • Every vegetable stays bright and distinct instead of turning into soup mush, which sounds simple but changes everything.
02 -
  • Don't overcook the vegetables thinking softer equals better—they should hold their shape so the soup feels alive in your mouth instead of mushy.
  • Ginger's intensity changes depending on how fresh it is and how much you use, so taste constantly and adjust boldly if needed.
03 -
  • Peel your ginger with the edge of a spoon instead of a peeler—you lose less of the good stuff and the skin comes right off.
  • Toast your sesame oil in a dry pan for 30 seconds before drizzling if it's been sitting on the shelf for a while; it wakes back up and tastes more alive.
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