Immune-Boosting Garlic Ginger Soup
Ingredients
- 2 tbsp avocado oil
- 8 garlic cloves
- 1 medium onion
- 4 scallions
- 1 serrano pepper (optional)
- 2-inch knob fresh ginger
- 1/2 tsp ground turmeric (optional)
- 2 tbsp mirin
- 7 cups vegetable broth
- 1 cup dry pearled couscous
- 1 bay leaf
- 3 cups shredded lacinato kale
- 1/4 cup cilantro leaves
- 1 lime
- Freshly ground black pepper
- Kosher salt
For serving
- Extra lime wedges
- Extra cilantro
Preparation
Heat the oil in a large soup pot over medium-low heat. When hot, add the thinly sliced garlic and sauté for 1-2 minutes until it begins to look golden in color.
Add the onion with a pinch of salt and continue to sauté for 3 minutes, or until the onion has softened.
Add the scallions and pepper. Stir well for about a minute, then add the remaining grated garlic, ginger, and turmeric. Continue to sauté for another minute, until fragrant.
Deglaze the pan with mirin, scraping the bottom with a spatula to lift any browned bits. Pour in the broth, then add the couscous and bay leaf. Stir to combine.
Bring the pot to a boil, then reduce the heat to a low simmer. Taste the broth and adjust the salt to your liking. Loosely cover with a lid and cook for 13-15 minutes, or until the couscous is cooked through.
Add the kale and cilantro, stirring until the kale has fully wilted. Remove the pot from heat.
Squeeze in the juice of the lime and add a few cracks of fresh ground black pepper. Stir well, taste, and adjust seasonings as desired.
Serve each portion of soup with a serving of baked tofu, a sprinkle of remaining scallions, and extra lime wedges if desired.
Notes
This soup is loaded with garlic, ginger, turmeric, and lime to provide comfort and soothe ailments. It can be enhanced with cubed tofu or beans for added protein.
