Lemon Ginger Immunity Soup (Printable Version)
A vibrant fusion of lemon, ginger, and fresh vegetables offers immune support and satisfying comfort.
# What You'll Need:
→ Vegetables
01 -
1 medium onion, diced
02 -
3 cloves garlic, minced
03 -
1-inch piece fresh ginger, peeled and finely grated
04 -
2 medium carrots, sliced
05 -
2 celery stalks, sliced
06 -
1 medium zucchini, diced
07 -
3 cups baby spinach
→ Broth & Seasonings
08 -
6 cups low-sodium vegetable broth
09 -
1 teaspoon ground turmeric
10 -
1 teaspoon sea salt, or more to taste
11 -
1/4 teaspoon freshly ground black pepper
12 -
1/4 teaspoon crushed red pepper flakes, optional
→ Citrus & Herbs
13 -
Juice and zest of 2 lemons
14 -
1/4 cup fresh parsley, chopped
15 -
2 tablespoons fresh dill, chopped, optional
→ Finishing Touch
16 -
1 tablespoon extra virgin olive oil
# Steps to Follow:
01 -
Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3 minutes until translucent.
02 -
Add minced garlic and grated ginger. Sauté for 1 minute until fragrant while stirring continuously.
03 -
Incorporate sliced carrots and celery, then cook for 4 minutes until vegetables begin to soften.
04 -
Pour in vegetable broth, add ground turmeric, sea salt, black pepper, and crushed red pepper flakes if using. Bring the mixture to a gentle boil.
05 -
Add diced zucchini, reduce heat to low, and simmer uncovered for 12 minutes until the vegetables are tender.
06 -
Add baby spinach leaves and stir until wilted, about 2 minutes.
07 -
Remove pot from heat. Stir in lemon juice, lemon zest, chopped parsley, and dill if using. Taste and adjust seasoning as desired.
08 -
Ladle hot soup into bowls. Garnish with additional fresh herbs and a lemon wedge, if desired. Serve immediately.
# Important Notes:
01 -
For increased protein, add 1 cup cooked chickpeas or shredded rotisserie chicken if not preparing vegan.
02 -
Swirl in coconut milk for added creaminess and healthy fats.
03 -
Enjoy with whole grain bread or a light salad for a complete meal.