Capsaicin Free Ginger-Turmeric Snapper Rice Soup with Broccoli
Total time55 min
Prep time20 min
Cook time35 min
4.8(8)
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 6 cups low-sodium chicken broth
- ¾ cup long-grain white rice, rinsed
- 1 tsp salt, plus more to taste
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 ½ lb fresh red snapper fillets, skin removed, cut into 1 ½-inch chunks
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the grated ginger and ground turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the ginger does not scorch.
- 2
Add the sliced carrots and stir to coat in the spiced oil. Pour in the chicken broth and bring to a boil over medium-high heat.
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