Healing Ginger & Dill Vegetable Soup

Directions

1. Sauté the Base: Heat oil in a pot over medium heat. Add onions and cook until translucent (3–4 mins). Stir in leek and garlic; sauté for 2 minutes until fragrant.
2. Simmer Veggies: Add carrot and zucchini. Pour in water to just cover the veggies, then cover and simmer for 15 minutes.
3. Finish & Blend: Add broccoli and ginger; cook until tender (5–7 mins). Stir in grated cheese until melted. Season with salt and pepper. Blend until smooth (or leave chunky if preferred).
4. Toast the Bread: Brush bread with olive oil, sprinkle with salt, red pepper, and garlic powder. Toast until golden.
5. Serve: Ladle soup into bowls, garnish with fresh dill, and enjoy with the toasted bread.

Time: 10 mins prep | 30 mins cooking | Servings: 4
Kcal: ~150 per serving

Why You’ll Love It:

• Digestive Aid: Ginger and dill ease nausea and bloating.
• Creamy Without Cream: Cheese adds richness without heaviness.
• Versatile: Swap veggies based on preference (try cauliflower or spinach).