Ginger Vegetable Soup (Printable)

Aromatic broth with ginger, carrots, celery, bell pepper, zucchini, and broccoli creates this comforting 45-minute bowl.

# What You 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, gluten-free
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon tamari, optional for depth

→ Garnish

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

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
03 - Stir in diced bell pepper, zucchini, and broccoli florets. Cook for an additional 3 minutes.
04 - Pour in the gluten-free vegetable broth and bring the soup to a boil over medium-high heat.
05 - Reduce heat to low and maintain a gentle simmer. Add sea salt, black pepper, and tamari if desired. Simmer uncovered for 15 to 20 minutes until all vegetables are tender but not mushy.
06 - Taste the soup and adjust seasonings as needed for optimal flavor balance.
07 - Ladle soup into bowls. Drizzle with toasted sesame oil and sprinkle with fresh cilantro or parsley before serving.

# Expert Tips:

01 -
  • The ginger delivers a warming heat that builds gradually without overwhelming, unlike the shock of chili you get in other soups.
  • You can swap vegetables based on what looks good at the market that day, making this recipe infinitely adaptable to seasons and cravings.
02 -
  • Adding all vegetables at once is a common mistake I made for years, until realizing the staged approach allows each ingredient to reach perfect doneness.
  • The soup actually tastes better the second day, as the ginger infuses more deeply into the broth overnight in the refrigerator.
03 -
  • Grate your ginger onto a small plate rather than directly into the pot, so you can collect all the flavorful juice that escapes during grating.
  • If you find yourself without fresh ginger, use 1 teaspoon of dried ginger powder added with the other seasonings, though the flavor will be notably different.
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