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GREEN & GOLD GINGER SOUP

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DELICIOUS

Description

Over the weekend I was filming some new videos for Thanksgiving. I had some butternut squash lying around and this morning was a little chilly. Before heading off to the gym, I decided to make a nice pot of soup for dinner.

I rummaged through the fridge and threw in the veggies and herbs I had on hand. The end result was this gorgeous green and gold ginger soup. It’s amazing and so healthy.

You can throw in some rotisserie chicken if you want a full meal or you can cook it with some soup bones if you want a meatier flavor.

I have left it chunky but you can puree it if and serve it with a dollop of Greek yoghurt and garnish it with chives.

It’s perfect to warm my bones and keep me flu free all winter long xxx Chef MM

GREEN & GOLD GINGER SOUP

US (Imperial)

Print Ingredients

4 TBS Olive Oil

2 red onions cut into chunks

6 sticks celery diced

8 carrots (cut into chunks)

2 small or 1 large butternut squash– skin removed and cubed

1 ½ TBS coarse salt

1 tspn black pepper

3 cloves garlic – finely chopped

2 TBS grated ginger

1 TBS cumin

1 tspn chilli flakes (optional)

1 bunch of dill chopped

1 bunch Italian parsley chopped

14 cups water

4 TBS chicken or vegetable stock powder

Zest & juice 1 orange

Coarse Salt & Black Pepper to taste

InstructionsHeat some olive oil in a large heavy soup pot on high heat. Add the onions, celery, carrots and butternut along with 1 ½ TBS of salt and 1 tspn of black pepper and cook until golden brown.
Add the garlic, grated ginger, cumin and chopped dill and parsley and sauté for an additional 5 minutes.

Add the water and stock powder. Add the orange zest and juice. Reduce to a simmer. Cover and cook for 2 hours.

Adjust seasoning and add salt & pepper to taste.

Optional- You can puree soup if you prefer and serve it with a dollop of Greek yogurt & chives.

CHEF’S TIP
Soup freezes well. Make sure you cool soup with stock without the lid and that it is completely cold before you put in the fridge or freezer.

SERVES 10-12

EU (Metric)

Print Ingredients

4 TBS Olive Oil

2 red onions cut into chunks

6 sticks celery diced

8 carrots (cut into chunks)

2 small or 1 large butternut squash– skin removed and cubed

1 ½ TBS coarse salt

1 tspn black pepper

3 cloves garlic – finely chopped

2 TBS grated ginger

1 TBS cumin

1 tspn chilli flakes (optional)

1 bunch of dill chopped

1 bunch Italian parsley chopped

14 cups water

4 TBS chicken or vegetable stock powder

Zest & juice 1 orange

Coarse Salt & Black Pepper to taste

InstructionsHeat some olive oil in a large heavy soup pot on high heat. Add the onions, celery, carrots and butternut along with 1 ½ TBS of salt and 1 tspn of black pepper and cook until golden brown.
Add the garlic, grated ginger, cumin and chopped dill and parsley and sauté for an additional 5 minutes.

Add the water and stock powder. Add the orange zest and juice. Reduce to a simmer. Cover and cook for 2 hours.

Adjust seasoning and add salt & pepper to taste.

Optional- You can puree soup if you prefer and serve it with a dollop of Greek yogurt & chives.

CHEF’S TIP
Soup freezes well. Make sure you cool soup with stock without the lid and that it is completely cold before you put in the fridge or freezer.

SERVES 10-12

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