Go Back

Penicillin Soup

A comforting, immune-boosting broth loaded with garlic, ginger, and turmeric.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 head of garlic minced or pressed
  • 3 tablespoons fresh ginger peeled and minced
  • 1 large onion diced
  • 2 medium carrots peeled and sliced
  • 2 celery stalks diced
  • 6 cups chicken or vegetable stock
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt or to taste
  • Juice of 1 lemon
  • 1/4 cup fresh parsley chopped
  • Red pepper flakes for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon
  • Garlic press or microplane
  • Vegetable peeler
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Mince or press the garlic, peel and mince the ginger, and dice the onion, carrots, and celery.
  2. Heat olive oil in a large pot over medium heat for about one minute.
  3. Add diced onion, carrots, and celery, stir frequently for about 5 minutes until softened and fragrant.
  4. Stir in minced garlic and ginger, cooking for another 2 minutes while stirring constantly.
  5. Add turmeric, cayenne pepper, dried thyme, and black pepper, stirring for about 30 seconds.
  6. Pour in chicken or vegetable stock, stirring well to combine all flavors.
  7. Bring the soup to a gentle boil, reduce heat to low and simmer uncovered for 15 to 20 minutes.
  8. Taste and adjust salt, stir in lemon juice and most of the chopped parsley.
  9. Ladle the soup into bowls, topping each with remaining parsley and red pepper flakes if desired.

Notes

This soup tastes even better as leftovers the next day.