Eosinophilic Esophagitis Friendly Turmeric Ginger Vegetable Soup
Total time45 min
Prep time15 min
Cook time30 min
5.0(30)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 1 medium zucchini, diced
- 2 cups broccoli florets, cut into small pieces
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt, plus more to taste
- 6 cups vegetable broth
- 2 cups chopped kale, stems removed
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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