Recipe: Winter Wellness Soup!Jan 08, 2024
My husband has been hacking away in the last stages of a head cold for the past couple days, and he asked me to make soup for lunch today. Coming to the end of the holiday season, I tend to feel a little overstuffed and undernourished, so I wanted to create something warming, detoxifying, hydrating, and deeply nourishing--Winter Wellness Soup! It feels just right sitting at my kitchen table, soaking in a few rays of sun through the back door, looking at the snow out the back window, and sipping a steaming bowl.
This recipe is packed with some of my favorite warming and clearing foods. Garlic and ginger are antimicrobial and warming, promoting circulation and elimination. Ginger also feels wonderfully soothing to a scratchy throat. Root veggies such as carrot, daikon, and potato are grounding and warming as well. Cilantro is a great detoxifier. If your digestion is ok with spice, adding some chili crisp on top will promote sweating which helps to resolve infections.
Winter Wellness Soup
15 minutes active time, 30 minutes total
2 Tablespoons olive oil
5 cloves garlic, minced
1.5 inch piece of ginger root, peeled and minced
2 large celery stalks
2 large carrots
1 large potato, peeled
6-inch piece of daikon radish
1 medium zucchini
1 8oz block extra firm tofu
4oz soba noodles
1 Tbsp tamari
6 cups broth (I prefer beef or vegetable)
1/2 cup cilantro, roughly chopped
salt and pepper to taste
chili crisp (optional)
Heat olive oil in a large soup pot over medium heat. Add ginger and garlic and cook until fragrant, about 60 seconds. Chop celery, carrot, potato, daikon, zucchini, and tofu into 1/2 inch cubes. Add celery and carrot to the pot and brown, stirring occasionally, for 2-3 minutes. Add potato and daikon and continue browning another 2-3 minutes. Add broth and tamari and bring to a boil, then lower to a simmer 5-10 minutes until potato and daikon are becoming tender. Next, add zucchini, tofu, and noodles-bring back to a simmer for another 10 minutes until all veggies and noodles are tender. Turn off the heat and stir in the cilantro leaves, then season with salt and pepper. Serve with 1-2tsp of chili crisp drizzled on top.
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