Lemongrass-Ginger Herb Broth with Summer Veggies

Fragrant, healing, and gently grounding

📜 Introduction: Rooted, Present, and Honest

There’s a quiet kind of comfort in sipping a warm, herbal broth — especially one infused with lemongrass, ginger, and the bounty of your summer garden. This recipe is less about precision and more about presence. It’s a soft bowl of nourishment made from what’s fresh, what needs using, and what feels kind to your body today.

Whether you’re winding down from the heat or looking for something light and hydrating, this broth offers a reset — fragrant, soul-soothing, and full of the garden’s gentle gifts.

❤️ Why You’ll Love This Recipe

• Light yet deeply flavorful
• Naturally vegan and gluten-free
• Perfect way to use summer herbs and veggies
• Calming and hydrating — great for rest and recovery
• Easily customizable based on what’s in your garden

⏱ Quick Reference Snapshot

• Prep Time: 10 minutes
• Simmer Time: 25–30 minutes
• Total Time: ~40 minutes
• Servings: 4
• Dietary Info: Vegan, gluten-free, low-carb

Key Ingredients at a Glance:

• Lemongrass
• Fresh ginger
• Garlic
• Summer vegetables (zucchini, carrots, green beans)
• Herbs (basil, cilantro, mint)

🧺 Ingredients

• 6 cups water or light vegetable broth
• 2 stalks lemongrass, bruised and chopped
• 1-inch knob of fresh ginger, sliced
• 2 cloves garlic, smashed
• 1 small zucchini, thinly sliced
• ½ cup green beans or snap peas, trimmed
• 1 small carrot, peeled and julienned
• 1 tsp sea salt, or to taste
• ½ tsp soy sauce or coconut aminos (optional)
• Handful of fresh herbs (basil, mint, cilantro), chopped
• Juice of ½ lime

👩‍🍳 Instructions

Make the Broth:

1. In a large pot, bring water or broth to a simmer.
2. Add lemongrass, ginger, garlic, and salt. Cover and simmer gently for 20 minutes.

Add the Veggies:

3. Strain out aromatics if desired, or leave them in for rustic presentation.
4. Add zucchini, green beans, and carrots. Simmer for 5–7 minutes until just tender.

Finish and Serve:

5. Stir in soy sauce or coconut aminos (if using), lime juice, and fresh herbs.
6. Taste and adjust salt or acidity. Serve warm with extra herbs or a chili flake sprinkle.

🌿 Tip: Add a handful of cooked noodles or rice to turn this into a light, complete meal.

🍽 Serving & Pairing Ideas

• Serve with warm jasmine rice or rice noodles
• Add tofu, chickpeas, or shredded chicken for protein
• Lovely with a side of crusty bread or summer rolls
• Sip as a light start to heavier meals or as a nourishing snack

🥡 Storage & Make-Ahead Tips

• Keeps in the fridge for 3–4 days
• Store veggies and broth separately if possible to prevent over-softening
• Freezes well (without herbs) for up to 1 month

🌱 Final Thoughts & Invitation

This broth is more than a recipe — it’s an offering. An invitation to pause, sip slowly, and make peace with the day. It’s garden medicine in a bowl, and a beautiful reminder that healing can taste good, too.

If you make it, tag @southernsoilandsunshine — I’d love to see it in your favorite mug or bowl.

Looking for more calming garden meals? Try:

• Chamomile-Basil Iced Tea with Citrus Zest
• Garden-Infused & Gorgeous Lemon Balm & Blackberry Iced Tea
• Korean Chilled Cucumber Soup with Garden Mint

If this is the kind of gardening you want more of, Rooted in Grace is my free guide to it.