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?
I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & get it delivered to your door.
- Good Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. Olive oil has fantastic health properties too: it’s anti-inflammatory & can help fight heart disease.
- Garlic, fresh
- Onion
- Celery
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. 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. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.
- Water
The Best Dutch Ovens For Soups, Stews, and Even Bread
I get almost weekly use out of my Dutch ovens, they’re my favorite pots to cook with! Dutch ovens are heavy cast iron pots coated in enamel, and are stovetop and oven safe. I make some of our favorite dishes in the Dutch oven including vegetarian French onion soup, Greek baked beans, and even Dutch oven bread.
I find Dutch ovens sauté vegetables better, are great for baked dishes and casseroles, and are versatile as they are also oven-safe. If you don’t already have a Dutch oven, I would highly recommend a large 6-quart Dutch oven or an extra large 7.5-quart Dutch oven which is great for batch cooking soups like this!
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.
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, and can help with weight loss goals. 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 Feel Good Soup Recipes You’ll Love!
Blender Tomato Soup Recipe (Vegetarian, Vegan, Dairy Free)
Spinach Orzo Soup Recipe (Vegetarian)
Vegetable Udon Noodle Soup Recipe (Vegetarian, Vegan)
Get the Same Ingredients for this Ginger Turmeric Broth Recipe
As always, if you make this turmeric ginger broth and soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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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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Tasty and delicious