Description
A warm, comforting soup packed with antioxidants and immune-boosting ingredients. The natural acidity of tomatoes, the spicy warmth of ginger, and the sweet touch of honey make this soup a flavorful and nutritious dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 4 large tomatoes, chopped (or 1 can of diced tomatoes)
- 2 cups vegetable broth
- 1 teaspoon honey
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup coconut milk or heavy cream (optional, for creaminess)
- Fresh basil or parsley for garnish
Instructions
-
Sauté the Aromatics:
- Heat olive oil in a pot over medium heat.
- Add chopped onions and cook until soft (about 3-4 minutes).
- Stir in garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
-
Cook the Tomatoes:
- Add the chopped tomatoes (or canned tomatoes) and cook for 5-7 minutes until they soften.
- Pour in the vegetable broth, season with salt and black pepper, and bring to a gentle simmer.
-
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. (Or carefully transfer to a blender in batches.)
-
Add the Final Touches:
- Stir in honey to balance the acidity.
- If you prefer a creamier texture, add coconut milk or heavy cream and mix well.
-
Serve & Enjoy:
- Pour into bowls, garnish with fresh basil or parsley, and enjoy warm!
Notes
- For extra spice, add a pinch of red pepper flakes or cayenne pepper.
- Want more protein? Stir in chickpeas or shredded chicken before blending.
- Storage: Keeps in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: ~180 kcal
- Sugar: ~8g
- Sodium: ~400mg
- Fat: ~10g
- Saturated Fat: ~4g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~18g
- Fiber: ~4g
- Protein: ~3g
- Cholesterol: 0mg