Soup season is closing out fast as we approach the warmer spring weather. However in the midst of this pandemic it’s still good to consider the consumption of healthy soups during this time especially since we are all at home more with some spare time on our hands.
This soup is a great immune booster and covers all your bases as far as balancing your nutrients. A great thing about this soup is that you can take parts of those vegetables that you generally don’t always like to consume like Broccoli & Asparagus stems. They can be saved and finely chopped in preparation for this dish. You can also sub all the vegetables for just plain carrots to increase the Vitamin C content of the soup. Keep in mind that the ginger amount is a personal preference. Some prefer to have that light burning sensation on their throat to feel the kick of the ginger.

Vegan Ginger Veggie Soup recipe


• 1lb carrots/broccoli/asparagus/bell peppers
• 1 cup red lentils (rinse well before adding)
• 1 large white onion
• 2 tbsp garlic (or about 6 cloves)
• 1/3 Cup Ginger (adjust to preference)
• 4 cups vegetable broth
• Salt to taste
• 1/2 Tsp Oregano
• 1/2 Tsp Thyme
• 1/2 Tsp Basil
• ½ tsp black pepper
• ½ tsp Turmeric
• ½ tsp Paprikia (smoked preferred)
• 1 Cup coconut milk

1. Dice Vegetables and White Onion

2. Mince Garlic and Ginger

3. Sautee Minced Garlic & Ginger with 1 tbsp of Olive Oil

4. Add Vegetables with Spices and Sautee til cooked

5. Add Vegetable Broth & Red Lentils, let Simmer for 15-20 minutes

6. Add Coconut Milk and allow to cool

7. Use hand blender until creamy texture is attained

8. Allow to cool and portion

Garnish with some fresh Arugula, Chopped Green Onion & Black Sesame Seeds. You could opt to add a bit of toasted or grilled crumbled Tempeh (Maple Bacon Flavour) but not such a great idea if you’re trying to watch your carb count because of the lentils. Double the recipe to make a big batch for the family to enjoy for the next few days.


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