Description
This Winter Warmer Soup is a comforting and nourishing vegetarian dish perfect for chilly days. Combining fragrant garlic, ginger, turmeric, and fresh vegetables like bok choy and mushrooms, it features a light broth with thin rice noodles for a wholesome, flavorful bowl. Garnished with fresh cilantro and lime juice, this easy-to-make soup is both healthy and delicious.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil (optional)
- 2-3 bay leaves
- 5-6 garlic cloves, minced
- 1-2 inches grated ginger root
- 2 stalks celery, chopped
- 1 onion, diced
- 2 cups mushrooms, quartered
- 4 baby bok choy, chopped
- 1 cup thin rice noodles
- 4 cups low sodium vegetable stock
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime juice for garnish
Instructions
- Prepare Ingredients: Gather and chop all vegetables including onion, celery, garlic, ginger, bok choy, and mushrooms. Mince garlic and grate ginger to release their flavors.
- Heat Base: Place a large pot over medium heat and add oil if desired to help sauté the aromatics and prevent sticking.
- Sauté Aromatics: Cook the diced onion in the pot for 3–4 minutes until it becomes translucent. Add the minced garlic and grated ginger and sauté until fragrant, which will infuse the soup with a warm base flavor.
- Add Spices and Stock: Stir in turmeric powder and black pepper. Pour in the vegetable stock and add bay leaves. Bring the mixture gently to a boil, allowing the spices to blend fully into the broth.
- Add Vegetables and Noodles: Add the chopped celery, quartered mushrooms, chopped bok choy, and thin rice noodles. Season with salt and pepper; optionally add chili flakes or chili sauce for heat. Reduce the heat to a simmer.
- Simmer Soup: Let the soup simmer gently for about 15 minutes, until the noodles soften and the vegetables are tender. Remove the bay leaves to avoid any bitterness.
- Finish and Serve: Stir in fresh lime juice and garnish with chopped cilantro just before serving for a bright, fresh finish that balances the warm spices.
Notes
- This soup can be made oil-free by omitting the optional oil, cooking the aromatics in a splash of vegetable stock instead.
- Thin rice noodles cook quickly; avoid overcooking to maintain texture.
- Add chili flakes or sauce to taste if you prefer a spicy kick.
- Any mild leafy greens can substitute for bok choy if unavailable.
- Use low sodium vegetable stock to control salt levels and keep it heart-healthy.
