Make this easy, healing soup during cold and flu season. It's packed with allium-family vegetables like garlic, leeks, and onions! Add as much grated ginger as you can tolerate. I like to use a microplane grater to quickly and easily grate the fresh ginger. It's best to use a homemade vegetable stock or homemade chicken broth as it will give the soup a really nice depth of flavor.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
5 cloves
garlic
crushed
2 teaspoons
finely grated
fresh ginger
1 large
leeks
chopped
2 medium
parsnips
peeled and sliced
4 small
carrots
peeled and sliced
4 cups
vegetable stock
2 small
zucchini
cut into half moons
1 teaspoons
sea salt
½ cups
cilantro
chopped