Cold-Busting Vegan Ginger Garlic Soup
This warming, delicious, Cold-Busting Vegan Ginger Garlic Soup will help fight your cold with ingredients you can feel good about!
Prep Time45 mins
Cook Time15 mins
Servings: 5 servings
Calories: 140kcal
Ingredients
- 2 Tbsp ginger peeled and minced (approximately 3 inch section of ginger root). You can also use jarred if preferred.
- 2 Tbsp garlic peeled and minced (approximately 1 small head). You can also use jarred if preferred.
- 1 small onion cubed
- 2 medium carrots sliced into 1/4 inch pieces
- 2 stalks celery sliced into 1/4 inch pieces
- 1 medium russet potato scrubbed and cubed
- 1 heaping cup extra firm tofu cubed (approximately 8 ounces)
- 4 cups vegetable broth preferably fresh :)
- 1-2 cups broccoli florets can use pieces of the broccoli stalk, too!
- 1 Tbsp Fair Trade ground cumin
- 2 tsp Fair Trade ground coriander
- 1/2-1 tsp Fair Trade ground cayenne adjust based on spice preference
- small handful of baby kale or spinach optional topping
- salt and pepper to taste
Instructions
- In a large pot, add ginger, garlic, onion, carrots, celery, potato, tofu, and vegetable broth.
- Heat on high until broth begins to boil, turn down to a simmer and cover. After 10 minutes, stir in the broccoli and stems, cumin, coriander, and cayenne. Adding broccoli later will ensure it doesn't turn to mush in the pot.
- Simmer an additional 5 minutes or until potatoes are soft enough for a fork to easily slide through.
- Serve with optional pinch of baby kale or spinach. Season with salt and pepper to taste.
Notes
Note: If you do not eat soy, you can sub the tofu for any other protein - chickpeas are a great choice!
*Nutrition information is a rough estimate