Garlic and Ginger Soup
A home remedy for colds and flu, bit of an asian flair, but still good for what ails
Ingredients
Base Soup
- 3 inch ginger root peeled, grated
- 3 cloves garlic peeled, smashed
- 6 ea Scallions Washed, sliced
- 2 ea Thai Chili peppers Washed, Seeded, Diced
- 8 cups Broth Chicken or Vegetable
- 2 tbsp Butter Or oil
Optional Add Ins
- 1/2 cup Butternut Squash Peeled and Cubed, Roasted or Microwave
- 1/2 cup Carrots Peeled and Diced, Roasted or Microwave
- 1 Rib Celery Washed and Diced
- 1/2 cup Mushrooms Washed and Diced, browned in skillet
Instructions
- Place butter / fat in a large pot over medium low heat; whence the fat shimmers or foams out
- Add onions, garlic, ginger, and optionals, saute for 2 minutes
- Add the broth and bring to a boil; reduce heat to a bare simmer; simmer until all the veggies are softened
- Add the chopped chili pepper and simmer for an additional 5-10 minutes
- Serve with Crusty bread and a wedge of cheese.
Notes
This is a basic superfoods soup, one can take this so many ways. Do try this and do explore.
Adding additional roasted garlic adds so much flavor
Nutrition
Calories: 101kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 1952mgPotassium: 208mgFiber: 1gSugar: 6gVitamin A: 5769IUVitamin C: 8mgCalcium: 22mgIron: 1mg
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