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Ginger & Spring Onion Summer Veggie Broth

Updated: Jan 5, 2023

Yes, I know, soup in Summer, who wants that.. BUT

as a massive fan of the ease, simplicity and nourishment of soup, my appetite does not change just because the season has. So the concept is the same (healthy broth with lots of veg & protein) but the ingredients are lighter, more fragrant and more reminiscent of this most fantabulous time of the year. I hope you enjoy it.

For the stock, you can simply use a cube of your choice, or make some with either a chicken carcass / wings, or with veggie off cuts, both with additional ginger, garlic & turmeric. You could also add miso or seaweed for a more umami / Japanese broth feel.

Serves 3 - 4


2 shallots, or one small onion or leek, finely chopped

2 rashers of smoked bacon or pancetta (optional), sliced/cubed

1 medium carrot, peeled & cubed

1 thumbnail of fresh ginger, peeled & finely chopped

1 thumbnail of fresh turmeric, peeled & finely, or 2/3 tsp of dried turmeric powder

1 clove of garlic, finely chopped

1 tbsp of dry quinoa, rinsed

2 tbsps red lentils, rinsed

2 litres of stock (see above)

4 spring onions, sliced on an angle

1 cup of fresh or frozen peas or broad beans

1 handful of baby spinach, kale or broccoli

a handful of fresh green herbs - parsley, basil, chives or oregano, snipped or ripped

sea salt & fresh pepper


Sautee the shallots & carrot very gently in olive oil for a few minutes, then add the garlic, ginger and turmeric. Mix to combine, then add the quinoa and lentils, followed by the stock. Add a large pinch of salt and good grind of black pepper, then bring to boil and simmer for 15 minutes. Lower the heat, add the spring onions and pea/beans, then the spinach/kale or broccoli. When you're ready to serve, throw in the herbs for a minute, but don't over cook, as the colour is wonderful.

Ladle into bowls and add a slick of sesame or olive oil on the top as you wish, or Nutritional Yeast flakes would be delicious and nutritious.. or serve over noodles for some added ballast.


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