Ginger Vegetable Soup (Printer-friendly)

Aromatic ginger broth with fresh vegetables, perfect for a light and warming meal. Vegan and gluten-free.

# What You'll 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
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. Cook for 2 minutes until fragrant.
03 - Stir in bell pepper, zucchini, and broccoli. Cook for another 3 minutes.
04 - Pour in the 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 not mushy.
06 - Taste and adjust seasoning as needed.
07 - Ladle the soup into bowls. Drizzle with sesame oil and sprinkle with fresh herbs before serving.

# Expert advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The ginger gives you this subtle warmth that feels both exotic and deeply familiar.
  • You can throw in whatever vegetables you have lurking in the fridge without guilt.
02 -
  • Don't skip sautéing the base vegetables—that initial softening creates a depth that just boiling everything together can't achieve.
  • Fresh ginger is non-negotiable; I learned this the hard way when I tried powdered ginger once and the soup tasted flat and one-dimensional.
03 -
  • Grate your ginger fresh just before cooking rather than doing it ahead—the oils release immediately and create that bright, living heat you're after.
  • If you accidentally overcook the vegetables and they start falling apart, embrace it by pureeing half the soup for a creamier texture without any cream.
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