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Cooking with turmeric

All Natural, All Australian, All Good
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Turmeric Detox Broth – Soup

 

Prep time: 10 mins     Cook time: 15 mins     Total time: 25 mins

Original Author: S. Fountaine | Feasting at Home

Recipe type: Vegan & Gluten Free Optional
Cuisine: Soup
Serves: 6

Ingredients

  • 1-2 tablespoons oil
  • 1 onion, diced
  • 1- 2 tablespoons fresh ginger, grated or finely minced
  • 4-5 garlic cloves, grated or finely minced
  • 2 teaspoon turmeric powder
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ – 1 teaspoon salt
  • 4 cups water
  • 4 cups veggie or chicken stock
  • ⅛ teaspoon cayenne, or to taste
  • 1-3 teaspoons apple cider vinegar – or lime or lemon juice (to taste)
  • Garnish with fresh herbs: coriander, chives, mint, or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens

Instructions

  1. In a large heavy bottom pot, sauté onion in 1-2 T olive oil over medium heat for 2-3 minutes.
  2. Add ginger. Lower heat to medium low and sauté 5 minutes until it begins to brown, stirring often.
  3. Add garlic, sauté 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock, and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Adjust salt, acid, and spice level to your liking. At this point you will have a flavourful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.

Optional Soup Variations:

Middle Eastern “Minestrone”
½ cup dry basmati rice or pasta, quinoa

½ cup dry lentils
1 cup cooked garbanzo beans
1 can diced fire roasted tomatoes 
 

The Three C’s Noodle Soup
1-2 cups cooked chicken

1 cup cooked chickpeas
1-2 cups chopped cauliflower
100g dry noodles

 

 

NOTES:

If you are cooking the broth for any length of time, uncovered, remember it will reduce –intensifying the flavour and salt –so you will need to add more water, or it may be too salty. So be sure to dilute the broth to your taste.

Using ground turmeric gives the soup this lighter golden colour you see in the photographs. Fresh grated turmeric gives the broth a deeper colour.

 

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