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.
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
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