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–+ servings

Ginger-Infused Broth-Based Soup

A warm and comforting broth-based soup infused with ginger and spices, perfect for chilly days or as a nourishing meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Soup Base

  • 1-2 tablespoons olive oil (or ghee)
  • 1 medium onion, diced
  • 1 tablespoon fresh ginger, grated or finely minced
  • 4-5 cloves garlic, grated or finely minced
  • 1-2 teaspoons turmeric powder (or 2-3 teaspoons fresh turmeric, finely grated) can be a mix of both
  • ¼ teaspoon mustard seed optional
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾-1 teaspoon salt
  • 4 cups water
  • 4 cups veggie or chicken stock
  • ¼ teaspoon cayenne or more to taste
  • 1-2 teaspoons apple cider vinegar or lime/lemon juice to taste

Instructions

Preparation

  • In a large heavy-bottom pot or Dutch oven, sauté the onion in 1-2 tablespoons of olive oil over medium heat for about 5 minutes until fragrant and golden.
  • Add the ginger, garlic, and fresh turmeric, then sauté for an additional 2-3 minutes until the garlic is fragrant and golden.
  • Incorporate the mustard seeds, cumin, coriander, and optional turmeric powder, sautéing for another 1-2 minutes to toast the spices.
  • Pour in the water and stock, then add the salt. Bring the mixture to a simmer.
  • Add vinegar or citrus juice. Taste and adjust the salt and spice levels to your liking.

Notes

Fresh ingredients make a significant difference; use fresh ginger and turmeric if possible. For a protein boost, consider adding cooked chicken, tofu, or beans. You can refrigerate the soup for up to 4 days or freeze it for up to 3 months.