Ingredients

4 green onions, finely sliced

50g of grated root ginger

4 cloves of garlic, peeled and finely diced

7 cups of chicken broth or stock (or vegetable stock for vegans)

1 finely diced medium-hot chili pepper

Directions

Place the onions, garlic, and ginger in a large pot and gently saute on a low heat for 2 minutes.

Add the stock or broth and bring the soup to the boil.

Gently simmer until all the ingredients are softened.

Add the chopped chili pepper and simmer for 5 minutes before serving with warm, crusty bread

Variations: If you are not a fan of spicy, try swap out the chili pepper and add sprinkle in some cinnamon instead for other health benefits.

For a heartier soup, add carrots and butternut squash to the pot. Allow them to simmer until softened and then puree the soup.

If you want to turn the cold-fighting benefits of this soup into a full meal, add sliced mushrooms, chopped broccoli, and cubed organic chicken cutlets into the pot. For vegan options, add beans instead of chicken. Add some wild rice or quinoa into the individual bowls and you have an easy and flu-fighting meal!

Share!

Reviews 0