This post was sponsored by Yogi Tea.
Feeling under the weather? This lemon ginger infused veggie soup has all of the ingredients you need to get you feeling in tip top shape. It is perfect for those cold winter months when all you want is to be nice and warm.
It’s soup season y’all! Let’s get at it!
I honestly could eat soup all day every day. It’s just one of those foods that is so cozy comforting during these cold winter months. My dad used to make one soup a week as a kid. That was as close to comfort food as you can get.
At least my version of it!
I usually love making soups that have a lot of warming, delicious spices. Ingredients like ginger, turmeric, and herbs can come together to cure basically any ills. I fully believe that soup is the food that can heal you from the inside out. It’s why it is basically the only thing I crave when I’m sick.
So let’s get started!
To make this Lemon Ginger Infused Veggie Soup, we first sauté a bunch of winter veggies in some olive or coconut oil. I honestly love putting in carrots, parsnips, and celery, but feel free to sub in your favorite root veggies like sweet potatoes or even beets. I then toss in some grated ginger, to warm us up from the inside out.
Because burr it’s cold in here.
Now here is where things get interesting. I discovered this on accident when I ran out of veggie broth to make enough soup. I brewed up some Yogi® Lemon Ginger tea and used it to infuse the soup with all kinds of spicy flavor, such as lemongrass and black pepper. And, y’all, I am so glad I did. The flavors in this soup broth are so unreal. Soup and Yogi® tea honestly need to get together more often!
To finish it, I add some orzo pasta and frozen green peas to warm up in there. Feel free to add some chickpeas for more protein or even a bean or lentil based pasta. Honestly, the possibilities are endless with this one!
Yields 4 meal-sized servings
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 tablespoon olive or avocado oil
- 1 onion, chopped finely
- 6 cloves garlic
- 1 large carrot, chopped
- 2 large stalk celery, chopped
- 1 large parsnip, chopped (or another carrot)
- 1 tablespoon grated fresh ginger
- 2 Yogi® Lemon Ginger Tea Bags steeped in 2 cups hot water
- 4 cups veggie broth
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup dried orzo, cooked to package directions (can use chickpea orzo or chickpeas)
- ½ cup frozen peas
Heat avocado oil or olive oil in a heavy bottom pot over medium heat. Add chopped onion, garlic, carrot, celery, and parsnip. Cook until the vegetables begin to soften, approximately 7-8 minutes. Add fresh ginger and stir veggies to coat. Then add steeped Yogi® Lemon Ginger tea, veggie broth, and chopped rosemary. Season with salt and pepper.
Reduce heat and cook for 10 minutes or until the veggies are fully cooked. Add in cooked orzo (or chickpeas) and peas. Heat until warmed through. EAT.