Healing Turmeric Broth

Healing Turmeric Broth
4.3 from 3 ratings
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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."
Servings
6
servings
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 cup water
Directions
  1. 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.
  2. Reduce the heat to medium, and add the garlic, ginger, turmeric, pepper, and salt. Cook for 1 minute.
  3. Add the diced bell pepper, carrot, and celery. Cook for 3 to 4 minutes.
  4. 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).
  5. Taste and adjust for seasoning, adding more salt if needed.
  6. Strain the vegetables out and drink the broth, or leave the veggies in and serve as a soup.
  7. 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.
  8. The soup and turmeric broth will keep refrigerated for up to one week. Reheat before serving.
  9. Makes 11 to 12 cups.
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