| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 4g | 1g | 23g |
| sugars | fibre | protein | salt |
| 7g | 5g | 8g | 1.2g |
A Harmony of Taste and Health
As a born and bred New Yorker, my culinary adventures have been nothing short of a flavorful journey. Whether it’s the classic bagel or burger joints, or exploring the nooks and crannies of the local food scene; each dish tells a story – a story of diversity, taste, and culture. A prized discovery is the Fingerroot and Ginger Soup with Mixed Vegetables, a warming, delightful concoction that offers a multitude of flavors and, much like our city, has something for everyone.
This soup is packed full of health benefits that intrigue me as much as its flavor profile does. The fingerroot, also known as the Chinese ginger or krachai, is a close relative to turmeric and cardamom. It has potential anti-inflammatory and antimicrobial properties, aiding in your digestive health and boosting your metabolism. And the ginger, well, the health benefits of ginger are well known, enhancing the overall nutritional profile of this soup. (source).
A Versatile Gem
The Fingerroot and Ginger Soup with Mixed Vegetables can be a meal by itself or act as a complimentary dish. It’s a beautiful harmony of textures and flavors, with the sweetness of the carrots and bell peppers, the slight bitterness of broccoli, and the zesty punch of ginger. If you’re a fan of the classic Vegetable Soup or even the hearty Chicken and Vegetable Soup, you’ll find solace in this dish.
Ranging from the tender crispness of the mixed vegetables to the robust mix of fingerroot and ginger, it’s a dance of flavors that leave you yearning for more. It can be served with crusty bread to soak up the broth or a side of grilled chicken for an extra protein punch.
A Bow to Mother Nature
I cannot help but appreciate the natural richness of ingredients in this recipe. Everything you put into the pot comes straight from the earth. It’s a humble tribute to Mother Nature, nourishing us with the best she has to offer in the form of a soul-healing soup. As we navigate the thrum and hustle of city life, dishes like the Fingerroot and Ginger Soup with Mixed Vegetables remind us of the simple pleasures life presents – seasonal vegetables, a warm meal, and good company.
What You’ll Need
- 6 cups of chicken or vegetable broth
- 3 fingerroots, sliced thinly
- 2 tablespoons of fresh ginger, grated
- 2 cups of mixed vegetables (such as carrots, bell peppers, broccoli, and zucchini), chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley, cilantro, or basil)
Method
Step One
In a large soup pot, heat the tablespoon of olive oil over medium heat. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, this usually takes about 5 minutes.
Step Two
Next, add the sliced fingerroot and grated ginger to the pot. Cook for another 2-3 minutes until these flavors begin to meld together and the fingerroot becomes tender.
Step Three
Now, add the chopped mixed vegetables to the pot. Stir to combine with the other ingredients and let cook for about 5 minutes until the vegetables begin to soften.
Step Four
Pour the 6 cups of chicken or vegetable broth into the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are thoroughly cooked.
Step Five
Season the soup with salt and pepper to taste. You can adjust the seasonings according to your palate at this point.
Step Six
Once the soup is ready, ladle it into bowls. Garnish with fresh herbs of your choice such as parsley, cilantro, or basil. Serve hot and enjoy your homemade Fingerroot and Ginger Soup with Mixed Vegetables.
