Immune Boosting SoupCourse: SoupsCuisine: GlobalDifficulty: Easy
This is the soup I make for myself when I am under the weather. This recipe is quick and to the point because when you’re sick, who has time for heavy labor? It also only makes 3 servings because when I’m sick, all the others in my household need to fend for themselves.
To make life easier on myself, I use a microplane grater to grate the turmeric, ginger and garlic, which is much faster than using my knife or a food processor (which would be impractical for this small a quantity).
And, as you well know, fresh turmeric will stain everything it touches, so I typically grate it onto a small piece of parchment paper so my cutting board stays white.
Also, this soup is gluten free, dairy free, and can also be made vegan by substituting vegetable broth for the chicken broth.
1 inch piece ginger, peeled
1 inch piece turmeric, peeled
2 garlic cloves, peeled
1 large carrot, peeled and sliced
1 large rib celery, sliced
4 oz mushrooms, sliced
1/2 head of green cabbage, sliced (could also use Napa or savoy cabbage)
1 green onion top, sliced
6 cups good quality chicken broth (I often use bone broth, and you could also use vegetable broth to make it vegan)
1-2 tbsp grapeseed oil, or other neutral flavored oil
Toasted sesame oil, for garnish (I prefer @latourangelle brand)
- Using a microplane grater, grate garlic cloves, turmeric, and ginger. In a 4 quart pot, heat oil over medium heat until shimmering. Add garlic, ginger, and turmeric and sauté for one minute. Add carrots, celery, mushrooms and a pinch of Kosher salt. Sauté until mushrooms soften slightly. Add broth and simmer for 10 minutes. Season to taste with Kosher salt and black pepper. Add cabbage right before serving. Garnish with a green onion and a little toasted sesame oil.
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