Name: Get Well Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, quartered and thinly sliced; 6 cloves garlic, thinly sliced; 1 carrot, peeled and thinly sliced; 3-4 inch piece of ginger, unpeeled and sliced into ¼ inch pieces; (large enough to pick out of soup); 2 quarts (8 cups) low-sodium chicken or vegetable broth; 2 cups kale, remove stems and tear or roughly chop leaves; 2 cups cooked brown rice or pasta (optional)

AuthorGarden KitchenCategoryDinner, Featured, Lunch, Vegetables, WinterDifficultyIntermediate

Yields2 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

1 tablespoon olive oil

1 medium onion, quartered and thinly sliced

6 cloves garlic, thinly sliced

1 carrot, peeled and thinly sliced

3-4 inch piece of ginger, unpeeled and sliced into ¼ inch pieces

(large enough to pick out of soup)

2 quarts (8 cups) low-sodium chicken or vegetable broth

2 cups kale, remove stems and tear or roughly chop leaves

2 cups cooked brown rice or pasta (optional)

Wash hands with soap and warm water. Wash produce well and chop as directed.

Sauté onion, garlic and carrots in medium pot until lightly browned.

Add ginger slices and continue to sauté for 2-3 minutes.

Add broth and bring to a light boil.

Reduce to low simmer for about 10 minutes, adding greens after 5 minutes. Remove ginger pieces before serving.

Serve immediately. Feel better!

The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

Ingredients