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 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours5 minutesminutes
Servings 8cups
Author Brynn at The Domestic Dietitian
Ingredients
1gallonwater
1onionroughly chopped (skin removed)
2carrotsroughly chopped
2parsnipsroughly chopped
4stalks celeryroughly chopped
1leekchopped (green and white parts)
4clovesgarlichalved
1knob gingersliced
3tbspfreshly grated turmeric + scraps leftover from gratingput both in soup
1bunch parsley
1/2 - 1tspsaltto taste
1tspblack pepper
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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.