Ginger Vegetable Soup (Printable)

Soothing ginger-infused soup with fresh vegetables, perfect for a light, healthy meal. Vegan and gluten-free.

# 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
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon soy sauce or tamari, optional

→ Garnish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and ginger to the pot. Cook for 2 minutes until fragrant.
03 - Stir in bell pepper, zucchini, and broccoli. Cook for another 3 minutes.
04 - Pour in vegetable broth and bring the soup to a boil. Reduce heat to a simmer.
05 - Add salt, pepper, and soy sauce if using. Simmer uncovered for 15 to 20 minutes until vegetables are tender but retain their structure.
06 - Taste and adjust seasoning as needed to achieve desired flavor balance.
07 - Ladle soup into bowls. Drizzle with sesame oil and sprinkle with fresh herbs before serving.

# Expert Advice:

01 -
  • It comes together in less than an hour, which means you can have homemade soup on the table before your mood shifts.
  • The ginger-forward flavor feels fancy enough to serve to guests but casual enough for a solo weeknight dinner.
  • Every vegetable stays distinct instead of turning into mush, so you actually enjoy the textures as you eat.
02 -
  • Don't skip the step where you let the ginger and garlic cook together—it mellows them out and makes them taste integrated rather than raw or sharp.
  • Overcooking vegetables here is the only real mistake you can make, so keep an eye on things after 15 minutes and pull it off the heat as soon as everything is tender, not soft.
  • The soy sauce isn't just salt—it adds an umami layer that makes people taste something they can't quite name, so try it at least once.
03 -
  • Peel your ginger with the edge of a spoon instead of a knife—it's faster and wastes less of the precious stuff.
  • Toast your sesame oil in a dry pan for 30 seconds before drizzling it on the soup if you want the flavor to be even more pronounced and nutty.
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