Ginger Vegetable Soup (Printable Version)

Aromatic fresh ginger meets tender vegetables in a light, warming broth perfect for any season.

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

→ Garnish

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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes, stirring frequently until fragrant.
03 - Stir in diced bell pepper, zucchini, and broccoli florets. Cook for an additional 3 minutes.
04 - Pour in the vegetable broth and bring the soup to a boil over medium-high heat. Reduce heat to low and maintain a gentle simmer.
05 - Add sea salt, black pepper, and tamari if desired. Simmer uncovered for 15 to 20 minutes until vegetables are tender yet retain their structure.
06 - Remove from heat and taste the soup. Adjust seasoning with additional salt, pepper, or tamari as needed.
07 - Ladle the soup into bowls. Drizzle with toasted sesame oil and garnish with fresh cilantro or parsley before serving.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, and your kitchen smells incredible the whole time.
  • You can throw in whatever vegetables you have lurking in the crisper drawer without overthinking it.
  • It's naturally vegan and gluten-free, so you're not sacrificing flavor for dietary choices.
  • Leftovers taste even better the next day once the flavors get to know each other.
02 -
  • Overcooking the vegetables turns them to mush—watch for the moment they're just tender, usually around the fifteen-minute mark, then taste and decide if you need more time.
  • Ginger's flavor changes as it cooks; fresh and sharp at first, it becomes deeper and warmer the longer it simmers, so your soup evolves in the pot.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and tastes even better after the flavors have had time to settle and deepen.
  • If your soup tastes too gingery, add a splash more broth or a pinch of sugar to round it out; if it tastes dull, it's almost always asking for salt, tried gradually with a teaspoon at a time.
Go Back