A spicy ginger soup crammed full with so many veggies to keep you warm all winter long.
Over the weekend I was filming some new videos for Thanksgiving. I had some butternut squash lying around and this morning was a little chilly. Before heading off to the gym, I decided to make a nice pot of soup for dinner.
I rummaged through the fridge and threw in the veggies and herbs I had on hand. The end result was this epic.
Make this gorgeous green and gold ginger soup immediately. It’s that good.
You can throw in some rotisserie chicken if you want a full meal or you can cook it with some soup bones if you want a meatier flavor.
I have left it chunky but you can puree it if and serve it with a dollop of Greek yogurt and garnish it with chives.
Healthy, nutritious, and nourishing.
It’s perfect to warm my bones, boost my immune system and keep me flu-free all winter.
xxx Chef MM
PrintGreen & Gold Ginger Soup
Ingredients
- 4 TBS Olive Oil
- 2 red onions cut into chunks
- 6 sticks celery diced
- 8 carrots (cut into chunks)
- 2 small or 1 large butternut squash– skin removed and cubed
- 1 ½ TBS coarse salt
- 1 tspn black pepper
- 3 cloves garlic – finely chopped
- 2 TBS grated ginger
- 1 TBS cumin
- 1 tspn chilli flakes (optional)
- 1 bunch of dill chopped
- 1 bunch Italian parsley chopped
- 14 cups water
- 4 TBS chicken or vegetable stock powder
- Zest & juice 1 orange
- Coarse Salt & Black Pepper to taste
Instructions
Heat some olive oil in a large heavy soup pot on high heat. Add the onions, celery, carrots, and butternut along with 1 ½ TBS of salt and 1 tspn of black pepper and cook until golden brown.
Add the garlic, grated ginger, cumin, and chopped dill and parsley and sauté for an additional 5 minutes.
Add the water and stock powder. Add the orange zest and juice. Reduce to a simmer. Cover and cook for 2 hours.
Adjust seasoning and add salt & pepper to taste.
Optional- You can puree the soup if you prefer and serve it with a dollop of Greek yogurt & chives.
SERVES 10-12
Notes
Soup freezes well. Make sure you cool the soup with stock without the lid and that it is completely cold before you put it in the fridge or freezer.
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