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."
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.