Add the ginger:
Add the sliced ginger and sauté for 2–3 minutes, just until aromatic. Avoid browning it to preserve its active compounds.
Add potatoes and broth:
Add the cubed potatoes to the pot, then pour in the broth. Stir well and let everything simmer gently for 20–25 minutes, until the vegetables are completely tender.
Blend the soup:
Use an immersion blender to purée the mixture until smooth and creamy. Adjust the texture by adding extra broth if needed.
Season and serve:
Add salt and pepper to taste. Finish with a splash of lemon juice or a hint of turmeric if desired. Serve hot, with toasted bread or a drizzle of olive oil.
Benefits:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
Benefits:
✅ Boosts immunity and fights inflammation
✅ Helps soothe sore throats and colds
✅ Aids digestion and reduces nausea
✅ Gently warms and energizes the body
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Serves: 4
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
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