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Turmeric Broth with Ginger Recipe

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This turmeric ginger broth recipe is a tasty, cozy soup or sipping broth. It’s perfect as a light flavorful snack, or comforting for anyone under the weather.
 
Loaded with vegetables, alliums, fresh chopped herbs, and spices. This turmeric broth is a great comfort food to enjoy all year long.
 
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Winter is in full swing, and easy comforting soups are on the menu. When it’s cold out, a nice hot mug of this turmeric ginger broth is a great pick-me-up. It’s warming, comforting, and soothing.
 
This recipe take traditional vegetable stock up to the next level by adding turmeric and black pepper.

This Turmeric Broth with Ginger Recipe Is

  • Bright
  • Fresh
  • Herby
  • Flavorful
  • Comforting
  • Simple & Versatile
  • Great As a Sipping Broth
 
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What’s In This Turmeric Broth with Ginger Recipe?

What’s In This Turmeric Broth with Ginger Recipe?

Be sure to visit 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
ginger broth with turmeric and black pepper soup healthy broth recipes with fresh herbs and garlic

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?

  1. 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.
  2. 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.
  3. Remove from heat and strain the broth into a separate bowl. Discard or compost the vegetable scraps.
  4. 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!

 

turmeric ginger soup recipe broth with garlic turmeric ginger and herbs vegan vegetarian and gluten free

More Comforting Soup Recipes You’ll Love!

Blender Tomato Soup Recipe

Spinach Orzo Soup Recipe

Vegetable Udon Noodle Soup Recipe

Red Cabbage Soup Recipe

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Turmeric Broth with Ginger

This turmeric ginger broth recipe is a healing, cozy soup or sipping broth. It's perfect as a light flavorful snack, or comforting on a cold day.
5 from 2 votes
Cook Time 50 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 50 kcal

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

Calories: 50kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 22mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 2605IUVitamin C: 3mgCalcium: 18mgIron: 0.3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 2 votes (1 rating without comment)

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