Pungent Garlic & Ginger Soup

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Carolyn Hair


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.


★★★★★ 1 vote

15 Min
1 Hr


  • 3 Tbsp
    olive oil, extra virgin
  • 10 clove
    garlic, peeled and thinly sliced
  • 2 c
    onion, chopped
  • 1 tsp
    fresh thyme (or 1/4 tspn dried)
  • 4 c
    low sodium organic chicken broth (or vegetable broth)
  • 2 Tbsp
    chopped fresh basil
  • 3 tsp
    grated fresh ginger (or more if desired)
  • ·
    salt to taste, fresh grated ginger and chives for garnish



  1. In a medium saucepan, combine the olive oil, garlic and onion. Cook on low for 25 minutes or until onion is translucent, stirring as needed.
  2. Add the thyme and broth. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
  3. Remove half of the mixture, let cool slightly, then puree in blender or food processor. Return puree to the saucepan.
  4. Add the basil, ginger and salt. Heat for 3 minutes
  5. Garnish with chives and extra fresh ginger, if desired.
  6. PER 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

Printable Recipe Card


Course/Dish: Other Soups
Other Tag: Healthy
Hashtags: #Ginger #Onion #Garlic

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