Warming ginger soup: Your go‑to comfort for flu season

Winter is the season when warming soups are worth more than gold. Chicken broth works excellently here, but the first below-freezing temperatures always lead me to make one more recipe — this one for ginger soup. Thick, hot, healthy, and incredibly delicious; these are the words I use without any hesitation to describe this exceptional dish.

It seems obvious that ginger soup, for which you’ll find the recipe below, is not only a tasty meal but also an extremely strong support for the body, which we indeed need so much during the flu season. Ginger and its wonderful properties warm us from the inside and protect against germs, and the addition of turmeric and chilli only enhances these features. If this doesn’t encourage you to make this soup, I don’t know what will. You'll find the simple recipe below. Winter and illnesses don’t stand a chance!

Ingredients:

                                                      
• 3 litres of broth (strained chicken or vegetable broth),
• 2 carrots,
• 2 potatoes,
• a small piece of celeriac,
• 1 large onion,
• a small piece of ginger,
• parsley leaves,
• 1 tablespoon of butter,
• 1 tablespoon of sesame oil,
• 50 millilitres of 18% cream,
• ground chilli,
• turmeric,
• salt,
• pepper.

Preparation:

                  
1. Peel and chop the celeriac, carrots, and potatoes into smaller pieces. Do the same with the ginger — I recommend using a spoon for peeling it.
2. Heat the broth along with the mentioned vegetables and cook until they become soft.
3. Chop the onion and sauté it in butter, then finely chop the parsley.
4. Add these ingredients to the soup, season with chilli, turmeric, salt, and pepper to taste.
5. Finally, blend it with sesame oil and cream. Ready!

I serve the ginger soup piping hot, topped with pumpkin seeds and chives.