Gluten-free Flu Shot Soup is packed with vegetables, ginger, and garlic; anti-inflammatory and infection-fighting ingredients, to create a fragrant, delicious soup that’s good for you. Recipe taken from The Colorful Family Table.
- 2 cups uncooked pasta
- 1 Tbsp olive oil
- 2 yellow onions diced
- 1 medium leek sliced
- 8 cloves garlic minced
- 1 (1-inch) knob of ginger peeled and minced
- 6 cups vegetable broth
- 4 large carrots peeled and chopped (about 2 cups0
- 5 stalks celery chopped (about 2 cups)
- 2 Tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp pepper
Prepare pasta according to package directions.
Heat olive oil in a large pot over medium heat. Add onions, leek, garlic, and ginger. Cook 5 minutes until onions are translucent.
Add vegetable broth, carrots, celery, and dill. Bring to a simmer. Cover pot and simmer 15-20 minutes, until carrots and celery are tender.
Add cooked pasta and season with salt and pepper.
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