Pungent Garlic & Ginger Soup Recipe

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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


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.
2Add the thyme and broth. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
3Remove half of the mixture, let cool slightly, then puree in blender or food processor. Return puree to the saucepan.
4Add the basil, ginger and salt. Heat for 3 minutes
5Garnish with chives and extra fresh ginger, if desired.
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

About this Recipe

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