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Turmeric broth detox soup
Ingredients
  • 1 to 2 tablespoons oil
  • 1 onion- diced
  • 1 to 2 tablespoons fresh ginger, grated or finely minced
  • 4 to 5 garlic cloves- grated or finely minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated - see notes)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ to 1 teaspoon salt
  • 4 cups water
  • 4 cups veggie or chicken stock
  • ⅛ teaspoon cayenne, or to taste
  • 1 to 3 teaspoons apple cider vinegar - or lime or lemon juice ( to taste)
Steps
  1. In a large heavy bottom pot or dutch oven, saute onion in 1 to 2 T olive oil over medium heat for 2 to 3 minutes. Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often.Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  2. Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. Taste. Adjust salt, acid and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  3. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  4. Remember to think and be sensible about cooking times for each ingredient you add.
Notes
  • Add noodles, rice, greens, beans, herbs etc... as you pleass
 

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