Healing Turmeric Broth

Make full use of the healing properties of tumeric
Editor
Healing Turmeric Broth
Kitchen Frau

This recipe is courtesy of Margaret from the blog Kitchen Frau. She says "Do something good for your body. Sip a mug of power-packed, healing Turmeric Broth, loaded with nutrients from veggies, garlic, ginger, and that magical anti-inflammatory yellow spice — turmeric."

6
Servings
399
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Tablespoon ghee or olive oil
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • 1 Tablespoon ginger, minced
  • 1 Teaspoon ground turmeric
  • 1/4 Teaspoon coarsely ground black pepper
  • 1 1/2 Teaspoon salt, plus more to taste
  • 1 whole red bell pepper, diced
  • 1 Cup diced carrot
  • 1 Cup diced celery
  • 1 Cup diced tomato
  • 2 bay leaves
  • 12 Cups water

Directions

Heat the ghee or olive oil in a heavy-bottomed stock pot or large Dutch oven over medium high heat. Cook the onion for 5 minutes, stirring often, until the edges are golden.

Reduce the heat to medium, and add the garlic, ginger, turmeric, pepper, and salt. Cook for 1 minute.

Add the diced bell pepper, carrot, and celery. Cook for 3 to 4 minutes.

Add the diced tomato, bay leaves, and water. Bring to a boil, then reduce the heat to a slow boil or high simmer and cook uncovered for about 30 minutes, or until the broth level has reduced by about 1/2 inch (1 centimeter).

Taste and adjust for seasoning, adding more salt if needed.

Strain the vegetables out and drink the broth, or leave the veggies in and serve as a soup.

I like to strain out about half the broth for drinking and return the strained vegetables to the soup so the remaining half is a thicker vegetable soup.

The soup and turmeric broth will keep refrigerated for up to one week. Reheat before serving.

Makes 11 to 12 cups.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
43mg
14%
Carbohydrate, by difference
51g
39%
Protein
26g
57%
Vitamin A, RAE
535µg
76%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
345mg
35%
Choline, total
19mg
4%
Fiber, total dietary
7g
28%
Folate, total
182µg
46%
Iron, Fe
25mg
100%
Magnesium, Mg
112mg
35%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
324mg
46%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
480mg
32%
Thiamin
1mg
91%
Water
368g
14%
Zinc, Zn
3mg
38%