Any season, cold or warm, this simple soup shapes up your ‘form’ (c)
Light and delicious. Really simple. Spice it up with a few drops of hot chili sauce and/or a teaspoon of soy sauce. Enjoy!
Ginger vegetable chicken soup
Prep time:
Cook time:
Total time:
Serves: 4
amazingly delicious and light
Ingredients
- 1 tbsp oil [suitable for frying, i.e. grapeseed oil, safflower or avocado oil)
- ½ medium size onion, finely minced
- 2 garlic cloves, finely chopped
- ½ inch fresh ginger, finely chopped
- 2 tbsp tomato sauce for pasta (substitute: 1 tbs tomato paste)
- 1 pack of chicken broth
- ½ cup green canned cut beans
- ½ cup frozen corn
- ½ bell pepper, chopped
- 1 cup broccoli florets
- ½ cup lentil (substitute: ½ cup pot barley)
- 3-4 bay leaves
- salt and pepper to taste
- a pinch of ground cumin (optional)
Instructions
- Heat up oil in a pot
- Saute onions, garlic, and ginger until golden
- Add tomato sauce and stir well
- Pour in a pack of chicken broth (if desired, dilute with 1-2 cups of boiled water for more volume)
- Bring to boil adding salt and pepper to taste, cumin, and bay leaves
- Add all veggies except broccoli and canned beans and simmer for 10 mins
- Add lentils, beans and broccoli and cook until everything is soft (about 10 mins)
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