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turmeric vegetable broth
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Turmeric Vegetable Broth

This Turmeric Vegetable Broth recipe is full of gut healthy ingredients designed to improve immune function, reduce inflammation and provide cancer fighting antioxidants.
Course Soup
Cuisine American
Keyword antiinflammatory, broth, gut healthy soup, turmeric, vegetable broth
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 cups
Author Brynn at The Domestic Dietitian

Ingredients

  • 1 gallon water
  • 1 onion roughly chopped (skin removed)
  • 2 carrots roughly chopped
  • 2 parsnips roughly chopped
  • 4 stalks celery roughly chopped
  • 1 leek chopped (green and white parts)
  • 4 cloves garlic halved
  • 1 knob ginger sliced
  • 3 tbsp freshly grated turmeric + scraps leftover from grating put both in soup
  • 1 bunch parsley
  • 1/2 - 1 tsp salt to taste
  • 1 tsp black pepper

Instructions

  • Place all ingredients in a large stock pot
  • Cover with water and place on stove over medium-high heat
  • Let stock come to a boil, reduce heat to low, cover
  • Allow stock to simmer for 3-4 hours
  • Using a fine mesh strainer, strain soup and discard vegetables (or use elsewhere)
  • Serve alone or as broth base for soup
  • Allow broth to cool before storing in fridge/freezer
  • Note - I didn't peel the carrots, ginger, or parsnips since I wasn't keeping the scraps afterwards. If you plan on using the cooked vegetables after in a different dish, you may want to peel them.