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Ginger vegetable soup

December 5, 2014 By Jane Leave a Comment

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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!

Print
Ginger vegetable chicken soup
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
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
  1. Heat up oil in a pot
  2. Saute onions, garlic, and ginger until golden
  3. Add tomato sauce and stir well
  4. Pour in a pack of chicken broth (if desired, dilute with 1-2 cups of boiled water for more volume)
  5. Bring to boil adding salt and pepper to taste, cumin, and bay leaves
  6. Add all veggies except broccoli and canned beans and simmer for 10 mins
  7. Add lentils, beans and broccoli and cook until everything is soft (about 10 mins)
3.2.2885

 

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