Description
Winter Warmer Soup is a bold, flavorful, and comforting dish perfect for chilly days. Made in one pot, it’s completely vegan and gluten-free, packed with fresh vegetables, healing spices, and nourishing broth.
Ingredients
For the healing broth:
- 1 Tablespoon oil (optional)
- 2–3 bay leaves
- 5–6 garlic cloves, peeled and finely minced
- 1–2 inch piece of grated ginger root
- 2 stalks celery, finely chopped
- 4 cups low-sodium vegetable stock or water
- 1 teaspoon turmeric powder
- 1/8 teaspoon ground black pepper
- Handful of cilantro, chopped
- 1 Tablespoon lime or lemon juice
- Salt, to taste
- Red chili flakes or chili garlic sauce, to taste
For toppings:
- 4 baby bok choy, rinsed and halved or chopped
- 1 onion, diced
- 2 cups mushrooms, quartered
- 1 cup thin rice noodles
Instructions
1. Heat 1 tsp oil in a heavy-bottomed pot. Add onions, mushrooms, and bok choy. Sauté on high heat until mushrooms release water and darken. Flip bok choy to char both sides. Remove and set aside.
2. In the same pot, heat another 1 tsp oil. Add celery, bay leaves, garlic, and ginger. Sauté on low heat for about 3 minutes, stirring frequently.
3. Add turmeric and ground black pepper. Stir for about 30 seconds on low heat.
4. Pour in 4 cups of vegetable stock or water. Bring to a boil, then simmer gently for 20 minutes. Turn off heat. Season with salt and lime or lemon juice.
5. To serve, divide rice noodles, bok choy, and mushrooms into bowls. Pour hot broth over the top.
6. Garnish with chopped cilantro, chili flakes or chili garlic sauce, and extra black pepper if desired.
Notes
To make this recipe oil-free, use 1/4 cup water instead of oil for sautéing.
This soup can be made in an Instant Pot as well—see original recipe for pressure cooking instructions.
Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving.