Turmeric Detox Broth! Healthy and cleansing, turmeric is soothing and healing, full of powerful antioxidants and inflammation fighters that aid and restore the liver, giving it a little help. The best part is� all the ways you can customize the broth! Watch the quick video to see my very favorite version!
The Turmeric Detox Broth is a delicious base, or �jumping off point� to whichever direction you want to take it. Keep it vegan by adding noodles, greens and legumes, or add leftover chicken, rice and spinach. It�s pretty fool-proof once you have the nutritious fragrant broth made, which takes about 15- 20 minutes. When its done, it�s rich and flavorful and just slightly spicy, which of course you can elevate or minimize. I always feel like I�m giving my body such a gift when I make this.
It�s perfect when feeling under the weather- soothes the tummy, clears the sinuses, helps with muscle aches and fatigue, and even soothes headaches!
You�ll Need:
FLAVORFUL TURMERIC BROTH:- 1�2 tablespoons olive oil ( or ghee)
- 1 onion- diced
- 1 tablespoons fresh ginger, grated or finely minced
- 4�5 garlic cloves- grated or finely minced
- 1�2 teaspoons turmeric powder (or 2�3 teaspoons fresh turmeric, finely grated � or a little of both, see notes)
- � teaspoon mustard seed (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- � � 1 teaspoon salt
- 4 cups water
- 4 cups veggie or chicken stock
- � teaspoon cayenne, or more to taste
- Squeeze of lime juice or lemon juice ( to taste) or 1-2 teaspoons apple cider vinegar ( to taste)
Other Soup Options:
Middle Eastern �Minestrone�
- � cup basmati rice (dry) or pasta, quinoa (or 1 1/2 cup cooked)
- � cup little dry lentils (or 1 cup cooked)
- 1 cup cooked garbanzo beans (or canned, drained)
- 1 can diced fire roasted tomatoes ( or use 1�2 cups fresh, diced tomatoes)
- season with lime and salt to taste, a drizzle of olive oil and fresh cilantro leaves
Chickpea Cauliflower Kale Noodle:
- 1� 2 cups cooked chickpeas (or chicken)
- 4 ounces dry noodles ( rice noodles are good)
- 1�2 cups chopped cauliflower ( optional)
- 2 large handfuls chopped kale
- squeeze of lime
Garnish with fresh herbs: cilantro, scallions, dill, serve with lime and drizzle of olive oil.
Other optional additions: carrots, celery, fennel, broccoli, celery root, cauliflower, tomatoes, bell pepper, greens and to make it creamy, add coconut milk if you like!!!
Instructions:
- In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute 2-3 minutes until eh garlic is fragrant and golden. Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.
- Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
- Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)
- Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )
NOTES:
If you are cooking the broth for any length of time, uncovered, remember it will reduce �intensifying the flavor and salt �so you may need to add more water, to dilute the intensity. Dilute the broth to your own taste.- Using ground turmeric gives the soup this lighter golden color you see in the photographs. Fresh grated turmeric gives the broth a deeper color, but incredible flavor. Often I�ll use a little of both (because I like color AND flavor!). Up to you. ?? If you are new to turmeric, start conservatively, it has a very distinct flavor, that may be an acquired taste for some.
- A small drizzle of olive oil ( melted ghee or coconut oil) over the soup helps the nutrients in turmeric to bind and more easily absorb into the body. You can also add coconut milk for a creamy version.
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