Description
A nourishing and flavorful vegetable soup packed with immune-supporting ingredients like turmeric and ginger.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup chopped kale or spinach
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add turmeric, cumin, and black pepper. Stir to coat vegetables.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Stir in chickpeas and kale or spinach. Cook until greens are wilted, about 2-3 minutes.
- Season with salt to taste.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- You can add other vegetables like sweet potatoes or bell peppers.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian