Description
A hearty, immune-boosting soup made with root vegetables and apple cider vinegar to fight off colds and keep you warm during Thanksgiving.
Ingredients
- 2 cups chopped butternut squash
- 1 cup chopped carrots
- 1 cup chopped parsnips
- 1 small chopped onion
- 3 cloves minced garlic
- 4 cups vegetable broth
- 1/4 cup apple cider vinegar
- 1 tbsp grated ginger
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in ginger, turmeric, and black pepper.
- Add chopped vegetables and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir in apple cider vinegar and simmer for 5 more minutes.
- Blend until smooth or leave chunky as preferred.
- Season with salt to taste.
- Serve hot.
Notes
- Adjust vinegar to taste if too tangy.
- Store leftovers in the fridge for up to 3 days.
- Garnish with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American