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Green & Gold Ginger Soup

Ingredients

Scale
  • 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.

Find it online: https://melissamayo.com/recipe/green-gold-ginger-soup/