Ginger-Spiked Immunity Soup – a delicious recipe with Vegetable Stock, Onion, Garlic, Mushrooms, Sweet Potatoes, Ginger Root. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Coat base of large pot in olive oil and bring to medium-high heat. Finely chop onion and pour into pot. Stir frequently.
2
As onions are caramelizing, turn oven to 400. Cut sweet potatoes into chunks-remember to keep the skin!-and slice the mushroom into thin strips. Toss with olive oil and salt on a non-stick baking tray. Roast until the sweet potato is tender to the touch and the mushrooms are golden brown, approx. 35-40 minutes.
3
In separate pan, saute kale with crushed garlic. Although most of us toss the ribs, kale leaves' fibrous bones make for yummy empanada filling.
4
Finely mince ginger and mix into soup.
5
Stir in kale, sweet potatoes, and mushrooms as ready. Let cook for at least two hours, stirring often. The longer, the better!
348
kcal
Calories
3
g
Fat
68
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 cups Vegetable Stock, 1 Yellow Onion, 2 Garlic Cloves, 4 Portobello Mushrooms, and more.
Yes, Ginger-Spiked Immunity Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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