Gut Healthy Garlic Beef Soup
Ginger Garlic Beef Soup filled with a variety of mushrooms, hearty parsnips, all simmered in a rich broth, ready in 30 minutes or less. This soup isn’t just delicious—it’s a nourishing treat for your gut, packed with ingredients that support digestion and overall wellness!
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Servings: 4
Calories: 393kcal
Ingredients
- 2 tbsp Cooking Oil of choice
- 3 tbsp Fresh Ginger, minced (about 3 inches fresh ginger)
- 1 Garlic Bulb, minced (about 3 heaping tablespoons) or to taste
- 3 Scallions, diced (green and white part)
- 3 tbsp Toasted Sesame Oil, divided plus more to taste
- 3 tbsp Coconut Amino, divided (can sub with soy sauce) plus more to taste
- 10 oz Mushrooms (use variety: shitake, crimini, portobello, oyster mushrooms)
- 2 Large Parsnips, optional
- 1/2 tsp Sea Salt, plus more to taste
- 1/2 tsp Garlic Powder, optional
- 1/4 tsp Pepper, plus more to taste
- 1/2 tsp Red Crushed Pepper Flakes, optional
- 32 ounces Broth of choice, plus more as needed
- 1 Bunch Dandelion Leaves optional
Optional Add-ins
- 1.5 lb Beef of choice, very thinly sliced or shredded ribeye, skirt steak, top sirloin are great options
- Soft-boiled egg
- Toasted Garlic
- Sesame Seeds
- Scallion
- Tofu or Cooked Chicken
Instructions
- If adding protein like steak: Season the steak generously with salt and pepper, and let it come to room temperature. In a large stockpot or dutch oven over medium heat, add 1 tbsp cooking oil. Pan sear the steak on both sides for 3-4 minutes per side, depending on the cut and thickness of the steak. Remove it from the heat and set aside. Remove any brown bits from the pot.
TO MAKE THE SOUP
- Add 1 tbsp cooking oil. Saute the chopped ginger and garlic for 1 minute.
- Add the parsnips and 1 tablespoon of sesame oil. Saute for 5 minutes. Then add mushrooms and saute for another 5 minutes.
- Add the spices, coconut aminos, and remaining sesame oil. Mix well.
- Then, add the sliced beef and green onions to the pot and cover with broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
- Next, add 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Mix well and taste the broth. Adjust the taste as desired: add more coconut amino, salt, red crushed pepper, as desired.
- Finish by adding the dandelion greens to the soup and submerge into the liquid for the leaves to wilt. Turn off the heat. Taste the soup and adjust the flavor, add 1 tbsp coconut aminos and 1 tbsp sesame oil, plus more as desired. ENJOY!
- Pour into your favorite bowl! Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, and toasted garlic.
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Nutrition
Serving: 4g | Calories: 393kcal | Carbohydrates: 31.9g | Protein: 23.5g | Fat: 15.1g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 660mg | Potassium: 1142mg | Fiber: 5.4g | Sugar: 13.3g | Calcium: 58mg | Iron: 13mg