Description
This is a simple and easy healthy vegetable soup recipe with a flavorful turmeric-ginger broth. It’s a great immune-boosting soup to help fight colds and sniffles!
Ingredients
Scale
- 5oz shiitake mushrooms, sliced
- 1-2 fresh turmeric roots (to taste), peeled and grated
- 2-inch piece of fresh ginger, peeled and grated
- 2 large carrots, peeled and sliced
- 4 cups of ramen or vegetable broth
- 1 yellow squash, diced
- 1/4 cup coconut aminos
- 2 tbsp soy sauce or tamari (add more to taste)
- 1 green zucchini, spiralized
- 2 cups spinach, chopped
- 1 tbsp toasted sesame oil
Instructions
- Coat the bottom of a large soup pot with cooking spray and heat over medium. Add the mushrooms and cook for about 3 minutes, stirring frequently (if they start to stick to the pan, add a little bit of water or broth
- Add the grated turmeric, ginger, and carrots, and continue cooking for 2 more minutes, stirring frequently. Add the water and broth, and bring to a boil. Add the diced yellow squash, coconut aminos, and soy sauce. Reduce the heat and simmer for 15 minutes
- Add the spiralized zucchini, spinach, and sesame oil, and continue cooking for 5 more minutes
Notes
- For added crunch add to the hot soup, some spiralized carrots, zucchini, and yellow squash.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 cups
- Calories: 92
- Sugar: 6
- Sodium: 891.5
- Fat: 3.2
- Saturated Fat: 0.5
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 14.8
- Fiber: 2.6
- Protein: 2.7
- Cholesterol: 0