Forget everything you heard about ‘low-and-slow’. This soup recipe is almost like a stir-fry: thin-sliced vegetables, simmered together juuust until they begin to soften. Tamari, lemon, garlic, and ginger are added once it’s off the heat, to keep the flavors nice and fresh. It sounds light, but this soup is a true belly-warmer and only takes a few minutes!
Lemon-Soy Vegetable Soup with Ginger
Ingredients
- 2 cup onion, julienned
- 1 cup red bell pepper, julienned
- 1 cup celery, julienned
- 1 cup butternut squash, cubed
- 1-2 cups of your choice: snap peas, edamame, peas, kale…
- 4 cups (or more) vegetable broth
- 1 Tbsp tamari or soy sauceĀ
- 1 lemon, zest and juice
- 1-2 cloves fresh garlic, grated
- 2 tsp fresh ginger, grated
- Pinch of red pepper flakes
- 2-3 green onions, sliced
- In a large stock pot, combine onions, celery, squash, pepper, vegetables and vegetable broth. Bring to a simmer and cook just until the vegetables are fork-tender. Remove from heat.
- Add the tamari or soy, lemon, ginger, pepper flakes and fresh garlic. Try not to boil the soup once you’ve added the lemon and tamari/soy. Adjust seasonings to taste. Garnish with green onions and serve.