Recipe: Ginger Garlic Soup
Ginger Garlic Soup is a comforting, soothing, nutritious and easy to make soup. This soup recipe calls for an extra amount of fresh ginger and garlic. The vegetables are chopped up finely so that the soup is ready in 10 mins and also makes it easier to sip from a mug or cup. You know how chicken soup is recommended for colds, coughs and flu, well this Ginger Garlic Soup for the vegetarians. Gluten free, vegan and it uses only 1 tsp oil so that the ginger and garlic can be sauteed.
I think it took longer to chop the veggies than to make the actual soup. I would recommend using a chopper to chop the vegetables as they have to be pretty fine. Some of the ginger garlic soup recipes have no veggies except for ginger, garlic and coriander. Some add noodles. I have always liked the Tarla Dalal version which includes a bit of cabbage, carrot and green beans. This is my go to soup for colds and coughs. Did you know that ginger has anti – inflammatory properties and helps sooth sore throats. Garlic is good for colds. For other ailments Mum’s Vegetable Soup is the answer.
Sharing This Recipe With Sunday Funday Group
This time the Sunday theme is Homemade Soups and I am sharing this soothing soup recipe. In fact this winter I have managed to redo so many of my old soup recipes and have added a few new ones. Though I often make Ginger Garlic Soup, I am surprised that till now it was not posted on my blog.
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- Ginger Garlic Soup from Mayuri’s Jikoni
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Ingredients Required For Ginger Garlic Soup
Ginger
Peel and grate the ginger or chop it finely. You need about 1 tbsp.
Garlic
Depending on how small or large the garlic cloves are, we need 2-3. Peel and chop it finely or use a garlic press. We need about 1 tbsp garlic.
Green Beans
Wash and trim the ends. Finely slice the beans as thin as possible. Using a big knife, chop the slices roughly. We need about ½ cup finely chopped green beans. I used about 7-8 green beans.
Cabbage
Grate the cabbage using the larger side of a box grater. Alternately, cut the cabbage into thin slices and chop it up again using a big knife. Should have about ½ cup very finely chopped cabbage.
Carrot
Peel and cut the carrot into cubes. Using a big knife chop it again till it is fine. Need about ½ cup.
Water/Stock
About 4 cups.
Cornflour | Cornstarch
Need about 1½ -2 tbsp. Before adding it to the soup towards the end, prepare a slurry. Add about 2-3 tbsp water and mix well.
Salt
Add according to your taste. Also if you are using ready made stock, it may contain some salt so taste before adding more.
Pepper
Black pepper powder helps to loosen up the cough and gives relief. It has expectorant properties. Add according to your taste.
Fresh Coriander | Cilantro
Adds flavour to the soup. 2-3 tbsp chopped coriander is enough.
Oil
Need 1 tsp oil. Can use any vegetable oil, olive oil or sesame oil.
Soy Sauce
Optional. Can serve on the side.
Watch How To Make Ginger Garlic Soup
GINGER GARLIC SOUP
Ingredients
- ½ cup cabbage finely chopped
- ½ cup carrot finely chopped
- ½ cup green beans finely chopped
- 4 cups water/ stock
- 1 tsp oil
- 1 tbsp ginger minced or grated
- 1 tbsp garlic minced
- 1½-2 tbsp cornflour |cornstarch
- 1 tsp salt
- ¼ -½ tsp black pepper powder
Instructions
- Prepare all the vegetables first. Peel the carrot. Trim the ends of the beans.
- Finely chop the vegetables or chop them in a chopper.
- Get the garlic and ginger ready. Peel and grate or chop finely.
- Add 2-3 tbsp of water in the cornstarch. Stir to prepare a slurry.
- Heat oil in a saucepan over medium heat.
- Add ginger and garlic. Saute for a minute or two.
- Add the vegetables and saute for 1 minute.
- Cover the saucepan with a lid. Allow the vegetables to sweat for 1-2 minutes over low heat.
- Add the water or stock. Mix well. Increase the heat to medium.
- Allow the water or stock to come to a gentle boil.
- Add the cornflour slurry slowly, while you stir the soup all the time.
- Keep stirring till the soup becomes slightly thick.
- Add salt, pepper and chopped coriander or cilantro.
- Mix well and take the soup off the heat.
- Serve in a mug or cup.
- Serve it with soy sauce on the side if anyone wishes to add some.
Notes
- Don't make the soup too thick, it should be slightly thick.
- Adjust the garlic, ginger, salt and pepper according to your taste. A little heat from ginger and pepper is what will help a sore throat and cough. Garlic will help to open up nasal passage.
- Add a little vermicelli if you wish.
- Adding stock makes the soup more flavourful.
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