How to Make Thai Ginger Soup Using the Vitamix Blender
It’s Tommy here from Raw Blend. And today, I’m going to make you one of my favourite all-time soup recipes: Thai Ginger Soup. This has been a favourite of mine for about 15 years now, so I thought it was about time I did a video about it. Thai Ginger Soup, really really simple.
I’m going to start with two cups of room temperature filtered water. In it goes. I’m going to put in some whole vegetables. Whole carrot. I’ve washed this, I haven’t peeled it. We haven’t lost all the good nutrition in there. In goes the whole carrot. I’ve got some celery, leaves and all. You don’t want to waste those. This is the most nutritious part, the parts we usually throw in the bin, really good for you. Got some squash here. Some yellow button squash. I’m just going to pour maybe about half a squash in there. And we’re going to put in some cabbage. Cabbage is a great cancer-fighter, really really good for you. It’s a lot healthier when it’s raw. The second we cook it, we’re destroying all the enzymes. So I want to get that in there when it’s raw. I’m going to put in some red capsicum. Really delicious.
I’m going to use the seeds, and notice I use the green part as well, the most nutritious part. Very very good. Throw that in. What else can we put in? A little bit of lemon. I’m going to get a little bit of sour in there. Nice Thai flavors, and throw the whole peel in as well. I’ve got some apple, a little bit of sweetness. Just quarter of an apple, seeds, core, the peel, the stem, all the fiber. Very good for you. Now, for Thai ginger soup, we need some ginger.
So I’m going to put a nice knob of ginger in there with the skin and all. A little bit of garlic, I’ve got a whole clove there. We’re going to use the skin as well. Just throw it in. And secret ingredient for this soup, I can’t actually show you this. No, I’m just joking. This is some raw cashews. Two handfuls of raw cashews. I use that as a healthier alternative to cream or dairy, just to cream it up a little bit. And any sort of stock you like. I’m just using a vegetarian stock cube. Animal-free, MSG-free. We got some pepper. I like to keep the seasonings pretty simple. Nice crack of pepper and some Himalayan rock salt. That’s my favourite salt. In it goes.
Love it or hate it, I’ve got some fresh coriander. Really good for getting heavy metals out of the body, coriander. Great Thai flavor, we’ll put some of that in and a little bit of chili as well. You’re going to be amazed how powerful that tiny little bit of chili is. When we cook soup in the Vitamix, we’re not destroying the enzymes. Normally, when you cook a soup on the stove at home, that lovely aroma you smell, it’s all the flavor and goodness being cooked out of your soup. That’s not going to happen here. Tiny bits of flavour are going to go a long way. In it goes. We forgot some spring onion as well. We’ll put a little bit of that in, too, root and all. Throw it in. That looks pretty good. Thai Ginger Soup. Cashews, coriander, ginger, garlic, lemon, chili, beautiful. Lock our lid into place. Now, I’m going to pulse it. I’m going to get it up on the high speed and I’m just going to switch it on and off. Here we go. On and off. On and off. Just going to suck everything down to the blade by pulsing it. Away it goes. So I need to let that run for about another five minutes to make it nice and hot.
It’s entirely up to you how long you let this run for. Three minutes is probably long enough. Some people like it a bit hotter. This is actually going to boil cold water in about eight minutes. So it’s entirely up to you. Away we go. All right, that’s it. In the container here, I had some cold water, raw vegetables. We’ve let that run for about four minutes and you’re ready. Here we go. Ooh, steaming hot soup.
By the time it takes you to go through the local drive-thru, I’ve made a nutritious soup in my Vitamix. I don’t have to look at a label to know what I put in here. It’s just healthy fruit, vegetables. All right. Let’s serve you up some of this. Just pour it out there. I’ve made over a liter of soup, easily feed a family of four for dinner. There we go. A little bit of garnish here, a little bit of coriander and a little bit of cracked pepper as well. Absolutely delicious. You’re going to love this recipe. It’s my favourite all-time soup recipe. I hope you enjoy. Cheers.