Name: Garlic Ginger Immune Boosting Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4-5 ounces pasta (cook according to the package; al dente is best); 2 tablespoons olive oil; 4-5 cloves garlic (sliced thinly); 2 teaspoons ginger (finely diced, peeled); 1 cup sweet onion (finely diced); ½ cup celery (finely diced); Kosher salt (to taste); Black pepper (to taste); 2 cups low sodium chicken broth; 1 cup chicken bone broth; 1 cup water; 1 teaspoon chicken base or bouillon (optional); 1 cup baby spinach (packed in measuring cup); 1 tablespoon lemon juice (fresh squeezed); 1 small shallot (pan fry in oil until crispy); 2 tablespoons Italian parsley (roughly chopped); 1 teaspoon chili oil (optional)

Description

A comforting and nourishing soup that combines garlic and ginger for a flavorful immune boost.

Ingredients

Scale

4–5 ounces pasta (cook according to the package; al dente is best)
2 tablespoons olive oil
4–5 cloves garlic (sliced thinly)
2 teaspoons ginger (finely diced, peeled)
1 cup sweet onion (finely diced)
½ cup celery (finely diced)
Kosher salt (to taste)
Black pepper (to taste)
2 cups low sodium chicken broth
1 cup chicken bone broth
1 cup water
1 teaspoon chicken base or bouillon (optional)
1 cup baby spinach (packed in measuring cup)
1 tablespoon lemon juice (fresh squeezed)
1 small shallot (pan fry in oil until crispy)
2 tablespoons Italian parsley (roughly chopped)
1 teaspoon chili oil (optional)

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Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add garlic and sauté for about 2 minutes until fragrant. Add ginger, onion, and celery, cooking until softened.
Pour in the chicken broth, chicken bone broth, and water. If using, stir in the chicken base or bouillon. Bring to a gentle simmer.
Add kosher salt and black pepper to taste. Add baby spinach and lemon juice, stirring gently until spinach is wilted.
While the soup is simmering, heat a small pan with olive oil over medium heat. Add thinly sliced shallots, frying until golden and crispy. Drain on paper towels.
Portion out the cooked pasta into bowls, ladle the soup over the top, and garnish with crispy shallots, parsley, and a drizzle of chili oil if desired.
Enjoy!

Notes

Can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Cholesterol: 30mg