Spicy Ginger Beef Soup is for those who like some heat, but can’t take nightshades! There are options here for mild, medium, and hotter spice.
Do you miss a little heat in your food on the AIP diet? Are you sensitive to nightshades? Do you want to follow an anti-inflammatory diet? THIS SOUP. Ohmagosh, you guys. It is soooo good, and perfect for warming you up in winter! How, you ask?
The heat in ginger
One time, I stayed at a B&B run by a NTP, who served some carrot soup. I was shocked at how spicy it was – and also concerned, because I don’t do well with nightshades. The owner explained that the spice was coming from ginger. Wha….??? I had no idea ginger could be hot!
Ginger contains a compound called gingerol, which is related to the spicy chemical capsaicin. This compound goes through changes when it is cooked, or dried. It is spicy when raw. So guess what??? We can control how much spiciness we want in our food, depending on how we treat the ginger, and when we put it in the dish!
I’m including three different heat options: mild, medium, and hotter. You decide how you like it! Of course if you are ok with nightshades, you can drizzle a little chili oil on top, and it will be amazing. Sesame oil is also yummy in here.
I first tried this soup with some cassava spaghetti. It was ok, but I find that it has more flavor just using carrot ribbons made with a vegetable peeler. (The pasta took up some of the flavor.) If you’d like to try adding some in there, be my guest!
Looking for more soups to warm your soul? Try these:
As always, I’m wishing you great love and deep healing. Stay warm, my friends!
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My zero-allergy/sensitivity husband: “I could eat this every night.” And, quite frankly, so could I:):):)
Oh that’s WONDERFUL! Thank you for taking the time to write! 🙂
I have made this soup many times and it is always excellent. It is definitely a twice a month meal if not more. I have substituted celery for the bok choy and eliminated the garlic and onion and it is still wonderful.
Hi, Cindy! Oh, I’m so glad! I really like it too. I was surprised at how lovely the carrot “noodles” are. Thanks for taking the time to write!
I love almost any kind of soup using bok choy garlic and ginger. I followed this recipe but did not have the coconut aminos. I added a Tbsp of fermented soy bean paste. It was excellent. The ground beef gives this soup a lot more substance. Thank you for the recipe.
Hi, Gary! I’m so glad you found a way to make it work for you. And thank you for taking the time to write! 🙂
I just tried this as a stir fry instead of soup (reduced the broth) and it turned out amazing! I tried it with steak instead of ground beef and used pickled carrots and cucumber, in the spirit of a recipe I used to make pre-AIP. It was just as good if not better!
Hi, Stephanie! I’m glad you enjoy it. I’m all for playing in the kitchen! 😁