Gingered Vegetable Soup
Description
This Gingered Vegetable Soup is a comforting, hearty dish that brings vibrant flavors to your table. Featuring a rich blend of diced potatoes, crisp celery, sweet onions, and fresh zucchini, it is simmered in a savory tomato broth infused with aromatic ginger, basil, and paprika. The subtle heat from the ginger cuts through the richness of the vegetables, creating a balanced and satisfying meal. Perfect for chilly evenings or as a light, nourishing lunch, this soup is easy to prepare using pantry staples. It is naturally vegan and low in fat, making it a healthy choice without sacrificing flavor. Serve it with crusty bread for a complete, cozy meal that feels like a warm hug in a bowl.Ingredients
Directions
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Slice the yellow onion, celery stalk, and green pepper. Cube the white potatoes and halve the zucchini lengthwise, then slice into rounds.
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In a large pot, combine the sliced onion, celery, green pepper, crushed garlic, grated fresh ginger root, and 1/2 cup of water. Saut over medium heat for 5 minutes until the vegetables begin to soften.
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Add the remaining 4 cups of water, the can of tomato sauce, cubed potatoes, dried basil, paprika, and ground black pepper to the pot.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the potatoes are nearly tender.
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Add the sliced zucchini and corn kernels to the soup. Continue cooking uncovered for an additional 15 minutes, or until all vegetables are tender.
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Taste and adjust seasoning with more salt or pepper if desired. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 95.6kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 495.1mg21%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 4.7g19%
- Sugars 6.5g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh ginger root for the best flavor; grate it finely to ensure it distributes evenly throughout the soup. If using frozen corn, there is no need to thaw it before adding it to the pot.
For a heartier soup, you can add other vegetables like carrots or kale during the last 10 minutes of cooking. If you prefer a thicker consistency, mash a few of the potatoes against the side of the pot before serving.
This soup stores well in the refrigerator for up to 4 days. It also freezes beautifully; allow it to cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
