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This Turmeric Broth with Ginger Recipe Is
- Bright
- Fresh
- Herby
- Flavorful
- Comforting
- Simple & Versatile
- Great As a Sipping Broth
What’s In This Turmeric Broth with Ginger Recipe?
What’s In This Turmeric Broth with Ginger Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Good Extra Virgin Olive Oil
- Garlic, fresh
- Onion
- Celery
- Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Carrots
- Ginger: I love adding fresh ginger to my dishes, or this great ground ginger to my soups– the ginger gives it a nice kick and spicy flavor.
- Rosemary
- Sage
- Fresh parsley
- Dried Rosemary: Which I find has a more subtle flavor than the fresh rosemary.
- Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper.
- Water
A Great Clean Out the Fridge Soup Recipe!
This turmeric broth recipe is the perfect vehicle to use up any produce or vegetables (frozen or fresh) you have on hand. Add your favorite chopped veggies to flavor the broth, toss in some herbs, and enjoy! A fantastic way to use produce before it goes bad – this soup is delicious.
There are so many wonderful vegetables you can use to flavor this broth. If you have a favorite veggie that isn’t in the recipe below, feel free to add it in.
How Do I Make This Clear Turmeric Ginger Soup?
- In a large Dutch oven or soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the grated ginger, rosemary, sage, parsley, turmeric, and black pepper. Add enough water to fill the pot. Bring to a boil, then reduce the soup to a simmer and cook for 45 minutes until vegetables are tender.
- Remove from heat and strain the broth into a separate bowl. Discard or compost the vegetable scraps.
- Serve the broth hot, and enjoy!
The Best Soup with Turmeric
Soups are staples year-round on our homestead, even in the summer – hello gazpacho! Soups are simple to make, are inexpensive and budget-friendly. I love making soup with turmeric and ginger – the flavor is just fantastic!
Making your own soup from scratch (for yourself or your family) takes comfort food to the next level. Canned soups can be convenient, but they are loaded with sodium, preservatives, and junk – make your own. Browse 100+ free homemade soup recipes here for inspiration to simmer!
More Comforting Soup Recipes You’ll Love!
Vegetable Udon Noodle Soup Recipe
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Turmeric Broth with Ginger
Equipment
- Dutch Oven or large soup pot
- Strainer
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic
- 1 onion chopped
- 1 cup celery
- 2 carrots
- 2 inches grated ginger root
- Rosemary
- Fresh parsley
- 1 teaspoon turmeric
- Black pepper
- Water I used 12 cups
- Salt to taste
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
- Add the grated ginger, rosemary, parsley, turmeric, and black pepper. Add enough water to fill the pot. Bring to a boil, then reduce the soup to a simmer and cook for 45 minutes until vegetables are tender.
- Remove from heat and strain the broth into a separate bowl. Discard or compost the vegetable scraps.
- Serve the broth hot, and enjoy!
Video
Nutrition
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About the Author: Kelly Jensen
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Pingback:Creamy Vegan Celery Soup Recipe (Dairy Free)
Tasty and delicious