This warming soup draws inspiration from classic Southeast Asian spice profiles while keeping the preparation light and restorative. Slow-simmered aromatics, fresh vegetables, and bright herbs come together in a simple bowl that works well as a gentle lunch or an easy, nourishing reset.
Serves: 1–2
Ingredients (organic or biodynamic)
For the Broth
- 4 cups vegetable broth
- 1–2 inch piece fresh ginger, thinly sliced
- 1 Ceylon cinnamon stick
- 2–3 whole cloves
- 2 garlic cloves, lightly crushed
Additions
- 1–2 cups baby portobello mushrooms, sliced
- 1–2 cups spiralized zucchini
- Fresh cilantro, chopped
- Lime wedges
Optional Enhancements
- Coconut aminos, to taste
- Celtic Sea Salt®, to taste
- Thinly sliced scallions
Instructions
- Add the vegetable broth, ginger, cinnamon stick, cloves, and garlic to a medium saucepan.
- Bring to a gentle simmer and cook for 10–15 minutes, allowing the spices to infuse the broth.
- Add the mushrooms and simmer for another 3–5 minutes, until just tender.
- Carefully remove and discard the ginger, cinnamon, cloves, and garlic.
- Stir in the zucchini and warm briefly, about 1–2 minutes.
- Adjust seasoning with coconut aminos or a small pinch of Celtic Sea Salt®, if desired.
- Ladle into bowls and top with fresh cilantro and scallions. Serve with lime wedges on the side.