Turmeric Ginger Vegetable Soup
Inspired by Lexi's Clean Kitchen
Ingredients
- 1-2 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 leeks, chopped
- 4 stalks celery, chopped
- 3 carrots, chopped
- 3 cloves garlic, minced
- 2 inch piece ginger, peeled and minced
- 1/2 teaspoon sea salt, or to taste
- black pepper, to taste
- 6 cups chicken or vegetable stock, I’ve also done this with bone broth too!
- optional: 2 handfuls of shitake mushrooms, sliced (the more recent time I made this I added these and loved this though!)
- one whole rotisserie chicken, shredded or 12 ounce firm tofu, diced
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice, about the juice of 1 lemon (preferably fresh- there isn’t much seasoning here, so fresh makes a difference!)
- 2 teaspoons dried turmeric, or 1'' piece turmeric, minced
Instructions
- Place a large sauce pot over medium heat. Once hot, add in olive oil and onion. Saute onion and leeks until translucent and just beginning to brown about 5 minutes.
- Add in garlic, ginger, and turmeric. Season with salt. Saute an additional minute.
- Add in celery, carrots and continue to saute until slightly softened, about 4 minutes.
- Add in stock, chicken or tofu, soy sauce, and season once more. Bring stock to a boil and then simmer for 30 minutes.
- Add in lemon juice once done cooking. Taste before serving and adjust seasonings as needed- add more soy sauce for umami flavor or lemon for brightness/acidity.
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