“The veggies listed are only suggestions – the idea is to use up what you have on hand. You could even throw in some salad greens that are past their prime. Do not substitute powdered ginger for the fresh ginger root! The fresh ginger, garlic and onion are good for you.”
READY IN:
1hr 3mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring broth to a boil in a large soup pot.
  2. Add the veggies that need to cook longer (such as carrots, celery, onion and potato). Lower heat and cook about 30 minute.
  3. Then add softer vegetables (such as zucchini), garlic and ginger; cook another 15 minutes.
  4. I like to season with salt, pepper, cayenne and lemon juice at serving time.

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