Ginger and Turmeric Broth
Try this Ginger and Turmeric Broth recipe.
Try this Ginger and Turmeric Broth recipe.
- juice of 1 lime
- fresh coriander to serve (optional)
- 2 tsp ground turmeric
- 1 large banana shallot
- 60 g / 2 oz fresh ginger peeled
- 3 large garlic cloves peeled
- 1 sliced red hot red chilli or chilli flakes to taste
- 1 lemongrass stalk rough leaves discarded
- 2 tbsp oil (i used rice bran) (optional but recommended)
- 3 black peppercorns
- 1.25 l / 5 cups water or veggie stock
- 1 vegan stock cube (unless using stock)
- 1 1/2 tsp salt (less if using salted stock or stock cube)
- 240 ml / 1 cup full fat coconut milk or 120 ml / 1/2 cup
- noodles (gf if needed) 50 g / 1.7 oz per person, cooked
- 400 g / 14 oz firm or extra firm tofu baked or fried
- 200 g / 7 oz bok choi or other dark leafy greens stir-fried or steamed
- sliced spring onions / scallions to serve (optional)
- fresh chilli to serve (optional)
- Carbohydrate 5.48062631366934 g
- Cholesterol 0 mg
- Fat 0.245237554049341 g
- Fiber 1.60205249441553 g
- Protein 0.817020894736282 g
- Saturated Fat 0.0716392322662598 g
- Serving Size 1 1 Serving (184g)
- Sodium 3.14781960605621 mg
- Sugar 3.8785738192538 g
- Trans Fat 0.0304482883419182 g
- Calories 22 calories
Step-by-step
- Chop all your aromatics (shallot, ginger, garlic, chilli and lemongrass) finely. Alternatively, you could slice them roughly and then put them in a herb chopper or food processor and mince them.
- Heat up 2 tbsp of oil (I used rice bran) in a heavy-bottomed pot. Once the oil gets hot, throw all the aromatics in.
- Sautee them on a low heat, stirring very frequently, until they have softened and released their aroma (about 5 minutes).
- Now, add in the powdered turmeric and peppercorns. Stir turmeric into the aromatics, allowing the spice to toast gently before adding more moisture to the pan. Stir the whole time and make sure your flame is on low as ground spices burn easily.
- Add about 5 cups / 1.25 L of water and a veggie stock cube or vegetable stock. If you don’t have any stock handy, but happen to have random unused vegetables in the fridge, put them in to create a stock on the go. I used 1 carrot, ½ small fennel bulb, a small wedge of cabbage, 2 celery sticks and a dried (shiitake) mushroom to impart more flavour to the soup. This is totally optional, but a good way to use up all these unwanted bits and pieces.
- Bring the soup to the boil and simmer gently for about 45 minutes.
- Season with salt (or soy sauce / tamari) and lime juice.
- If you want the soup to have a little more body, thicken it with coconut cream or coconut milk.
- Put the bowls into a warm oven (100 °C / 210 °F) to heat them up for serving.
- Serve hot soup over cooked noodles, bok choi and fried or baked tofu. Garnish with fresh coriander, sliced chilli and spring onions.
My Go-To Comfort Food: Ginger and Turmeric Broth
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. There are days when I barely have time to grab a quick bite, let alone spend hours in the kitchen. But even on my busiest days, I make it a point to nourish my body with wholesome food. This is where my trusty Ginger and Turmeric Broth recipe comes in. It's a lifesaver, a warm hug in a bowl, and surprisingly quick to whip up, even on a hectic weekday evening.
This isn't just any broth; it's a vibrant concoction brimming with flavour and goodness. The ginger adds a spicy kick, the turmeric lends a beautiful golden hue and a potent dose of anti-inflammatory benefits (something I appreciate after a long day!), and the combination of aromatics creates a fragrant, soothing experience. I love the versatility of this recipe. It's easily adaptable to whatever vegetables I have on hand. Sometimes I add carrots and celery for extra sweetness, other times it's whatever wilting greens are lurking in my crisper drawer. The beauty of this broth lies in its adaptability. It's a blank canvas for your culinary creativity.
Why This Broth is My Secret Weapon:
- Speedy Preparation: The entire process, from chopping to simmering, takes less than an hour. Perfect for busy weeknights.
- Healthy and Nourishing: Packed with vitamins, minerals, and anti-inflammatory properties, it's a guilt-free treat that fuels my body and mind.
- Versatile and Adaptable: Use whatever vegetables you have available – it’s a great way to use up leftovers.
- Delicious and Satisfying: The flavour is rich and comforting, leaving me feeling energized and ready to tackle whatever the day throws my way.
- Budget-Friendly: The ingredients are readily available and relatively inexpensive, making it a cost-effective meal option.
Beyond the Bowl:
I often use this broth as a base for other dishes. It's incredible in noodle soups, added to stir-fries for extra flavour, or even served as a warm, comforting drink on its own. The possibilities are endless. I’ve even experimented with adding different types of beans or lentils for a heartier meal. Sometimes I'll add a dollop of coconut milk for extra creaminess, or a squeeze of lime for brightness. It's a testament to the power of simple ingredients when combined with care.
This recipe has become a staple in my kitchen, a comforting friend on busy days and a source of nourishment and joy. It’s more than just a soup; it's a ritual, a moment of self-care amidst the chaos of daily life. I encourage you to try it and experience the magic for yourself.
Serving Suggestions:
- Top with fresh herbs like coriander or parsley for extra freshness.
- Add a squeeze of lime juice for brightness.
- Serve with cooked noodles or rice for a complete meal.
- Pair it with a side of grilled chicken or tofu for added protein.
- Enjoy it on its own as a light and healthy soup.
This simple yet profoundly satisfying Ginger and Turmeric Broth is a testament to the fact that healthy eating doesn't have to be complicated. It's a recipe for busy lives, for those seeking nourishment and flavour without sacrificing precious time. Give it a try and I promise you won't regret it. It’s a small act of self-care that yields big rewards, both in flavour and well-being.
Ingredients You Might Also Enjoy:
- Shiitake Mushrooms: These add a deep umami flavour.
- Coconut Milk: Adds richness and creaminess.
- Soy Sauce or Tamari: Adds saltiness and depth of flavor.
- Fresh Chili: Adds a spicy kick.
