Easy Vegetable Ginger Soup

Convincing my kids to eat soup is like negotiating a peace treaty, but as parents who care about healthy, nutritious food, we know that soup on the menu is a must a few times a week. Plus, where else can you sneak in all those amazing healthy ingredients they should eat if not in a soup (okay, maybe in a smoothie too). This soup will do the trick. It’s kid-approved and parent-endorsed!

Fresh, Delicious and Healthy Ingredients

Carrots – You definitely need to grab some carrots. With their natural sweetness and beautiful orange colour, I consider them an absolute must here. Peel these guys and slice them very thinly using mandoline or julienne peeler. This shape gives the soup an absolutely fancy look of the carrots in the bowl, and you’ll love it. Plus, kids love it when veggies look a bit different and fun, so go for it! Remember, presentation is half the battle when it comes to getting kids to eat their veggies.

Green Onions – The green onions will bring this fresh mild flavour without overpowering the soup. Plus they look so pretty too. Remove the top layer and finely chop the onions. If you prefer, you can substitute the green onions with a very small yellow onion, finely chopped.

Celery – Finely chop the celery for an extra crunch and fresh flavour to the soup. if you prefer larger slices, there’s no reason why you can’t go for it.

Ginger – Peel about 2 inches of the fresh ginger and finely grate it. The ginger brings this incredible fresh kick and it is a natural immune booster.

Garlic – Finely grate 4-5 cloves of garlic. We love garlic in my home, so we go a bit crazy each time. Feel free to adjust the amount if you’re not a fan of a strong garlicky taste.

Russet Potato – I recommend adding a small potato to the soup because it naturally releases starch as it cooks, which helps thicken the broth. Plus, it adds a creamy texture that makes the soup more filling and satisfying! All you need to do is to peel the potato and slice it very thinly using mandoline or julienne peeler. If you want a bit of variety in the shapes and sizes of your vegetables, you can finely chop the potato into small squares instead.

Vegetable Broth – 4 cups of vegetable or chicken broth (for vegetarian option, use veggie stock). I prefer to cook my broth and use a homemade version for better quality and nutrients. But when time is tight and we’re busy, store-bought organic broth works perfectly fine.

Water – 1-2 cups of water to adjust the broth’s texture and achieve your desired consistency.

Noodles – Handful of noodles. I use our homemade egg noodles for their delightful flavor. However, you can use rice noodles or any variation of pasta you prefer. Once I tried using buckwheat instead, and it was an absolutely amazing substitute. 

Useful tools, tricks and tips

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Here are some tools, tricks, and tips I would like to share for preparing this soup. Feel free to consider them just recommendations, but trust me, they are incredibly useful and can make cooking this soup even easier and more fun!

Dutch Oven – I bought my first Dutch oven few months ago, and since then we are totally inseparable! I don’t understand why, but everything tastes better and looks better when cooked in a Dutch oven. If you are curious about why I love my Dutch oven so much, check my post 9 reasons why you need a Dutch oven in your kitchen. Fair warning: once you try it, you will be hooked for life!

Grater or Microplane  – A good grater or microplane is an essential tool in any kitchen. You will often need it to finely grate ingredients, such as garlic and ginger, for this soup. 

Julienne Peeler or Mandoline – I love them both, cooking and prepping became so fun and easy since I own these two kitchen tools. However, finely chopping your vegetables using a regular knife, works just fine. It is my own personal preference to have thin and nicely shaved pieces of carrots and potatoes in my soup, so feel free to depart from my method, if you want. 

Ready? Let’s have some fun cooking!