Ginger Vegetable Soup (Printable Version)

Aromatic fresh ginger meets tender vegetables in a soothing, flavorful broth.

# Ingredient List:

→ 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 -
  • The ginger wakes up your palate in the gentlest way, never aggressive, just present and comforting.
  • It comes together faster than you'd expect, perfect for those nights when you want homemade soup without the fuss.
  • Every vegetable stays just tender enough to taste like itself, not mushy or forgettable.
02 -
  • If you add the broccoli too early, it'll turn into little green clouds instead of recognizable florets—add it when the other vegetables are nearly done.
  • The first time I made this, I under-seasoned it because I was afraid of overdoing it; now I know that fresh vegetable soup needs a confident hand with the salt to really let each element taste like itself.
03 -
  • Grate your ginger fresh each time instead of using ground ginger—the difference is profound and worth those thirty seconds of effort.
  • If you're serving this to people with dietary restrictions, make sure your broth is certified gluten-free and use tamari instead of soy sauce; it's just as delicious and safer for everyone at the table.
Go Back