This hearty and healing Vegetable Soup with Ginger is what you need for those rainy days.
Whether it's cold outside or you don't feel well, there's really something good about serving a bowl of a hot soup.
Ginger is an effective antibacterial and antiviral when fresh, that can help your body fight off cold and flu viruses. That's why I also call this soup as a "healing soup".
What vegetables are best in a vegetable soup?
This vegetable soup is versatile. You can use any vegetables you prefer, such as broccoli, cauliflower, spinach etc.
Can I freeze Vegetable Soup?
Since there are potatoes in the soup, I wouldn't recommend that.
What can I serve with the soup?
You can either serve some bread or breadsticks.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
700 gr. potatoes, cut into cubes (approx. 5 medium potatoes)
2 big carrots, cut into slices
1 red pepper, cut into small stripes
3 tbsp. green peas
1 leek, chopped
2 tbsp. celery, chopped
1 big onion, finely chopped
1 tbsp. ginger, minced
1 vegetable cube
1 lt. water
4 tbsp. extra virgin olive oil
freshly ground pepper
freshly squeezed lemon juice
freshly ground black pepper
Place a big pot over high heat and add olive oil.
Once the olive oil is warm enough add chopped onion, leek and sauté for a minute. Then add potatoes and sauté for one more minute.
Add the rest of the vegetables except for celery and continue sautéing for 2 minutes, while stirring occasionally.
Add water, the vegetable cube, celery, salt and pepper and bring to a boil.
Once the soup starts boiling, lower heat to medium to low. Cover the pot with the lid and shimmer for approximately 25-30 minutes or until the vegetables are soften.
Serve the soup warm, drizzle with some extra virgin olive oil and enjoy with freshly squeezed lemon and freshly ground pepper.
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