Vegan Turmeric Ginger Healing Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(11)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp fresh turmeric, peeled and finely grated (or 1 ½ tsp ground turmeric)
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 cups baby spinach, loosely packed
- 2 tbsp fresh lemon juice
- salt, to taste
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, ginger, turmeric, black pepper, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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