There’s nothing like a bowl of homemade soup for warmth and comfort. Flavored with the sharp, spicy tang of ginger and hints of lemon, this soup provides a powerful flavor profile, but the broth base delivers a light presence.
Yield: 6 cups
1 tablespoon olive oil
1 tablespoon minced fresh ginger
1 clove garlic, minced
1/2 teaspoon salt
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
4 cups chicken broth
2 cups packed watercress bunches, stems trimmed
1 cup shredded cooked chicken
1 teaspoon lemon zest
Chopped scallions for garnish, if desired
In a saucepot, over medium-high heat, heat oil. Add ginger, garlic and salt until just fragrant, about 1 minute.
Add carrots, onion and celery and cook until tender-crisp, about 5 minutes.
Add broth and bring to a boil. Reduce heat and simmer until vegetables are softened, about 10 minutes.
Stir in watercress and chicken and cook until heated through, about one minute.
Stir in lemon zest. Garnish with scallions, if desired.
Nutrition Information Per Serving: Calories 130; Total Fat 5 g (Sat 1 g, Trans 0 g, Poly 0.5 g, Mono 3 g); Cholesterol 30 mg; Sodium 1290 mg; Potassium 420 mg; Total Carbohydrate 8 g; Dietary Fiber 2 g; Total Sugars 4 g; Protein 13 g