Warming Ginger-Garlic Vegetable Soup for Immune & Digestive Support

This soup is deeply nourishing, grounding, and full of flavor. Roasting the vegetables first brings natural sweetness and richness, while ginger, garlic, and lemon gently support digestion and immunity. It’s one of those recipes that feels like care in a bowl.

Ingredients:

For the roasted vegetables

• 2 carrots, cut into chunks

• 1 celery stalk, cut into chunks

• 1 zucchini, cut into chunks

• Olive oil

• Salt and black pepper

• Dried basil

For the soup

• 1 tbsp olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 4 cups vegetable or bone broth

• 1 can white beans, drained and rinsed

• 2–3 cups chopped kale (stems removed)

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Roast the vegetables

Preheat the oven to 425°F (220°C).

Place carrots, celery, and zucchini on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and dried basil. Toss gently to coat.

Roast for 20 minutes, until tender and lightly caramelized.

2. Start the soup base

In a large pot, heat 1 tablespoon olive oil over medium heat.

Add the chopped onion and sauté until soft and translucent. Add garlic and ginger and cook for another minute, until fragrant.

3. Build the soup

Add the broth, roasted vegetables, and white beans to the pot.

Bring to a gentle simmer, reduce heat, and cook on low for 20–25 minutes to allow the flavors to meld.

4. Finish gently

Add the chopped kale and simmer for 2–3 minutes, just until wilted.

Remove from heat and stir in the juice of one lemon. Taste and adjust seasoning with additional salt and pepper if needed.

Serving Notes:

This soup is warming, comforting, and satisfying on its own. It pairs beautifully with sourdough bread or a simple salad and tastes even better the next day.

Eat slowly, breathe deeply, and enjoy.

With care, Luba