Soup for the Soul (& Immune System)

Created this one today because I needed it! Turmeric, ginger, and garlic are THE immune-boosting, cold-fighting trio. Turmeric is anti-inflammatory, garlic is anti-microbial, and ginger is anti-congestion! And the flavor combination is delicious!

Truly, this soup is not only so appealing to your senses... the turmeric gives it such a beautiful, rich color; the fragrance is aromatic and slightly spicy; the flavor is deeply garlicky with hints of sweetness, heat, and tanginess; and the texture of the orzo feels so comforting in your mouth and soothing to a sore throat. Make a large pot to warm your soul & boost your immune system today, and then freeze some for another day when you really need it!

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Hints:

(1) fresh ginger root is a must, and if you can get fresh turmeric root, use that too!

(2) Better than Bouillon soup bases give amazing flavor boosts to homemade soups, there are quite a few vegan varieties, but my hands down favorite is Roasted Garlic. Find in specialty stores or online.

#vegansoup #immunebooster

INGREDIENTS:

1 tsp extra virgin olive oil

1 small yellow onion, diced

2 small or 1 large carrot, diced

1-2 stalks celery, diced

4 cloves (or 2 very large cloves) garlic, minced

1 T fresh ginger (approx 2" ginger root), peeled & minced

1 T turmeric powder (or 3" fresh turmeric root minced)

32 oz vegetable stock

1/2 tsp crushed red pepper flakes (optional)

1 tsp freshly ground black pepper

2/3 c vegetable or legume or whole grain orzo

1 tsp freshly squeezed lemon juice

1/2 c fresh flat leaf parsley, finely chopped

2 c baby spinach leaves, finely chopped

1 tsp Better than Bouillon Roasted Garlic soup base (I highly recommend this, but may substitute white miso paste)

METHOD:

1. Heat the oil in a stock pot over medium heat. Sauté the onions, celery, and carrots, until the carrots and celery are soft and the onions are translucent.

2. Add the garlic, ginger, and turmeric and continue gently stirring and sautéing until garlic is cooked, approximately 1 minute.

3. Add vegetable stock, crushed red pepper, and black pepper. Bring to a boil.

4. Add the orzo, and reduce heat to simmer for 15 minutes.

5. Stir in the lemon juice, parsley, spinach, and Better than Bouillon.

6. Season to taste with additional pepper if needed.

7. Serve immediately and enjoy!

Makes 4 servings.