with Turmeric and Ginger
Made my immune booster veggie soup AGAIN because I loved it so much the first time! Perfect for chilly days, rainy days, when you’re feeling a little under the weather, or if your stomach needs something gentle. I rarely follow recipes—I just freestyle with what’s in the fridge. This time, I added organic chicken filet for extra protein. Super easy and ready in just 30 minutes!
Here’s what I used:
🥕 2-3 carrots + 1/2 parsnip
🎃 Handful of butternut squash
🥒 1 small zucchini
🌱 1 stalk celery
🌿 Handful of green peas
🍚 Leftover rice (or swap with sweet potato)
🍗 1 organic chicken breast
🫚 Fresh turmeric & ginger slices (4-5 slices each or as much as you like)
🥣 Homemade organic veggie broth (recipe on my blog)
How to make it (for two):
1️⃣ Boil all veggies (cut in pieces first) in ca 750ml filtered water for ~6-7 mins
2️⃣ Add 1,5 tbsps home made veggie stock
3️⃣ Add chicken (the entire breast, if too big you can cut it in smaller pieces but it’s more juicy if you use the whole piece), let it simmer (not boil) for ~20 mins, then cut into pieces and return to soup
4️⃣ Add rice & let it warm up
5️⃣ Remove turmeric/ginger—or eat them for the extra boost! (I love it)
So nourishing, so good! Let me know if you try it! ✨
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