pungent garlic & ginger soup
(1 RATING)
I picked up this recipe from one of my favorite health food markets. At first I was a bit skeptical to try it, because of the description "Pungent", but had all the ingredients available so decided to try it anyway. And oh my, it was an amazing cooking experience! The aroma of the sauteed garlic and onions took over my kitchen. I would have to say this soup is fantastic! The combination of intense flavors are divine. I added a large bay leaf while simmering. And made crispy little heart shaped crostini from sprouted bread and coconut oil. Was a perfect lite and romantic dinner.
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prep time
15 Min
cook time
1 Hr
method
---
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil, extra virgin
- 10 cloves garlic, peeled and thinly sliced
- 2 cups onion, chopped
- 1 teaspoon fresh thyme (or 1/4 tspn dried)
- 4 cups low sodium organic chicken broth (or vegetable broth)
- 2 tablespoons chopped fresh basil
- 3 teaspoons grated fresh ginger (or more if desired)
- - salt to taste, fresh grated ginger and chives for garnish
How To Make pungent garlic & ginger soup
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Step 1In a medium saucepan, combine the olive oil, garlic and onion. Cook on low for 25 minutes or until onion is translucent, stirring as needed.
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Step 2Add the thyme and broth. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
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Step 3Remove half of the mixture, let cool slightly, then puree in blender or food processor. Return puree to the saucepan.
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Step 4Add the basil, ginger and salt. Heat for 3 minutes
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Step 5Garnish with chives and extra fresh ginger, if desired.
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Step 6PER SERVING: 135 calories, 6 g protein, 8 g carbs, 1 g fiber, 10 g fat, 1 g sat. fat, 339 mg sodium, 0 g cholesterol from Healthy Cooking, Feb. 06
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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