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Ginger Garlic Vegetable Soup - Cozy, Comforting, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil or neutral cooking oil
  • Fresh ginger (about 2 inches), peeled and finely minced or grated
  • Garlic (5–6 cloves), minced
  • Yellow onion (1 large), diced
  • Carrots (2 medium), peeled and sliced
  • Celery (2 stalks), sliced
  • Potatoes (2 medium), peeled and diced (Yukon Gold or red potatoes work well)
  • Zucchini (1 medium), diced
  • Green beans (1 cup), trimmed and chopped
  • Leafy greens (2 cups), such as spinach or kale, chopped
  • Vegetable broth (6 cups), low-sodium preferred
  • Tomatoes (1 can diced, 14.5 oz) or 2 fresh tomatoes, chopped
  • Lemon (1), for juice and zest
  • Fresh parsley or cilantro, chopped
  • Salt and black pepper, to taste
  • Optional boosts: red pepper flakes, soy sauce or tamari, a drizzle of sesame oil, or a splash of rice vinegar

Method
 

  1. Prep your aromatics. Finely mince the ginger and garlic. Dice the onion. Keeping these ready makes the cooking smooth and fast.
  2. Sweat the base. Warm 2 tablespoons of olive oil in a large pot over medium heat. Add onion, a pinch of salt, and cook 4–5 minutes until translucent.
  3. Bloom the ginger and garlic. Stir in ginger and garlic. Cook 60–90 seconds, stirring often, until fragrant. Don’t brown them—lower the heat if they start to color.
  4. Add sturdy vegetables. Toss in carrots, celery, and potatoes. Stir to coat with the aromatic oil for 2 minutes. This builds flavor.
  5. Pour in the broth and tomatoes. Add vegetable broth and diced tomatoes. Bring to a gentle boil, then reduce to a simmer. Skim any foam if needed.
  6. Simmer until tender. Cook 12–15 minutes, or until potatoes are almost tender when pierced with a fork.
  7. Add softer vegetables. Stir in zucchini and green beans. Simmer another 6–8 minutes until just tender.
  8. Finish with greens and brightness. Add spinach or kale, cook 1–2 minutes until wilted. Stir in the zest of half a lemon and juice from half to start. Taste and adjust.
  9. Season smartly. Add salt and pepper to taste. For extra depth, add 1–2 teaspoons soy sauce or tamari. For gentle heat, sprinkle red pepper flakes.
  10. Garnish and serve. Ladle into bowls and top with chopped parsley or cilantro. A tiny drizzle of sesame oil is optional but lovely.