Do something good for your body. Sip a mug of power-packed, healing Turmeric Broth, loaded with nutrients from veggies, garlic, ginger, and that magical anti-inflammatory yellow spice – turmeric.
I don’t know if it’s just me, or if it’s this time of year, or maybe it’s that darn aging thing, but I am feeling creaky and sore lately. My niggling, torn rotator cuff has flared up again, a long-ago sprained ankle has come out of hiding to give me grief, and my neck seems to be permanently stiff and sore lately (bad computer posture, methinks).
My shoulder has been so painful I haven’t been able to go to yoga for the last few months, and that is adding to the problem I’m sure. Along with the stiffness, I’m feeling antsy from lack of movement.
It’s time to pull out the big guns. I’m blowing the turmeric trumpet and charging in to battle the inflammatory invaders. Enough is enough. I’ve started taking turmeric capsules every day and cooking with this earthy golden spice wherever I can. Turmeric milk lattes are more like a treat than a remedy (recipe coming soon) and this flavourful, golden turmeric broth is such a warm comforting drink or soup, I don’t feel at all like I’m drinking a healing tonic.
Turmeric powder, ground from the dried bright orange turmeric root, contains a powerhouse of nutritional benefits. It is most commonly known for its superior anti-inflammatory and antioxidant properties, in addition to aiding in arthritis management, decreasing cancer risk, helping manage diabetes, high cholesterol, intestinal problems, and cardiovascular disease – just to mention a few. That is an impressive list!
Research has found that when you combine turmeric with black pepper, its ability to be absorbed is intensified. The piperine in black pepper makes turmeric 2000 times more bioavailable to the human body. So always make sure there’s a little bit of black pepper in any dish you make with turmeric. It doesn’t even take much – just a pinch of pepper will do it.
Combine magical turmeric with the health benefits of the mighty little garlic clove and the knobby ginger root, and you’ve got a broth that’s gonna do you a whole lot of good. Make up a batch of turmeric broth every few days when you’re feeling yucky or achy, and sip on it throughout the day. It’ll do a lot toward detoxing your body and making you feel better all around. Plus, if you fill up on this nutritious broth, you won’t be as tempted to snack on all that crap food that may have got you into this health mess in the first place.
Every now and then information surfaces on the internet about the ‘cabbage soup diet’ – I think turmeric soup diet would be a whole lot healthier. If you can incorporate a bowl of turmeric soup or a cup or two of the broth into your diet every day, I betcha you’ll get through the winter with a lot less aches and pains and sniffles.
Healing Turmeric Broth and Soup
gluten free, dairy free, vegan if you use olive oil
- 1½ tablespoons ghee or olive oil
- 1 onion, diced
- 3 cloves garlic, sliced
- 1 tablespoon ginger, minced
- 1 teaspoon ground turmeric
- ¼ teaspoon coarsely ground black pepper
- 1½ teaspoons salt, plus more to taste
- 1 whole red bell pepper, diced
- 1 cup (250ml) diced carrot
- 1 cup (250ml) diced celery
- 1 cup (250ml) diced tomato
- 2 bay leaves
- 12 cups (2.8 litres) water
Heat the ghee or olive oil in a heavy bottomed stock pot or large Dutch oven over medium high heat. Cook the onion for 5 minutes, stirring often, until the edges are golden.
Reduce the heat to medium, and add the garlic, ginger, turmeric, pepper, and salt. Cook for 1 minute.
Add the diced bell pepper, carrot, and celery. Cook for 3 to 4 minutes.
Add the diced tomato, bay leaves, and water. Bring to a boil, then reduce the heat to a slow boil/high simmer and cook uncovered for about 30 minutes, or until the broth level has reduced by about ½ inch (1 cm).
Taste and adjust for seasoning, adding more salt if needed.
Strain the vegetables out and drink the broth, or leave the veggies in and serve as a soup.
I like to strain out about half the broth for drinking and return the strained vegetables to the soup so the remaining half is a thicker vegetable soup.
The soup and turmeric broth will keep refrigerated for up to one week. Reheat before serving.
Makes 11 to 12 cups.
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