Ginger Vegetable Soup (Printable Version)

Aromatic ginger soup with fresh vegetables in savory broth. Vegan, gluten-free, and ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 2 cups broccoli florets

→ Aromatics

07 - 2 tablespoons fresh ginger, peeled and grated
08 - 3 garlic cloves, minced

→ Broth & Seasoning

09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon soy sauce or tamari

→ Garnish

14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 teaspoon toasted sesame oil

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery stalks. Sauté for 5 minutes until softened.
02 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
03 - Stir in diced bell pepper, zucchini, and broccoli florets. Cook for an additional 3 minutes.
04 - Pour in 6 cups of vegetable broth and bring the soup to a boil.
05 - Reduce heat to a simmer. Add sea salt, black pepper, and soy sauce or tamari. Simmer uncovered for 15 to 20 minutes until vegetables are tender but retain texture.
06 - Taste the soup and adjust salt, pepper, or additional seasonings as needed.
07 - Ladle soup into individual bowls. Drizzle with toasted sesame oil and sprinkle with fresh cilantro or parsley before serving.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, leaving plenty of time to actually enjoy cooking instead of stressing over timing.
  • The ginger and garlic combination creates this warming effect that feels like care in a bowl, especially on days when you need it most.
  • Every vegetable gets a chance to shine without any single flavor overpowering the others, making it naturally feel balanced and bright.
02 -
  • Don't skip the ginger-garlic moment—rushing through those 2 minutes means missing the entire transformation from raw ingredients to something aromatic and whole.
  • Overcooking the vegetables is the biggest mistake; they should be tender enough to eat but firm enough that they don't disappear into the broth, which turns a vegetable soup into glorified vegetable water.
03 -
  • Grate your ginger while it's cold straight from the fridge; it grates cleaner and releases more juice than room temperature ginger.
  • Toast your sesame oil lightly in a small pan before drizzling to intensify its nutty flavor, though this is only necessary if you're trying to impress someone specific.
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