vegan broth

Turmeric Broth Detox Soup - a naturally healing, soothing and comforting, Ayurvedic soup that is very customizable to your needs. Vegan and GF adaptable!

Turmeric Broth Detox Soup

olive oil

onion- diced

ginger,

4-5 garlic cloves- grated or finely minced

turmeric powder

mustard seed (optional)

cumin

coriander

salt

water

stock

¼ teaspoon cayenne, or more to taste

Squeeze of lime juice or lemon juice apple cider vinegar

basmati rice (dry)

½ cup little dry lentils (or 1 cup cooked)

garbanzo beans (or canned, drained)

tomatoes

cilantro leaves

chickpeas (or chicken)

dry noodles

cauliflower

kale

lime

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 )

This recipe looks nourishing and flexible, something really appreciated right now.

I'm so sorry about your father. My mother went through a similar path with dementia, the fall, hip injury- I know how difficult it is to have to watch them endure. Your father is lucky to have you. Even if he doesn't seem to understand, he does, more than you know.

I can't speak to your purpose but wanted to let you know that you have inspired and moved me with your wise quotes and generous, artisanal food offerings. Whole, nourishing food is a powerful, meaningful bridge of connection, grounding, healing and celebration, something we could all benefit from right now. I believe you have inspired countless others as well, so thank you!

Wishing you light and the very best of all wonderful possibilities and opportunities in 2021!

Awesome soup for after indulging in too many sweets over the holidays. I added green beans, shiitake mushrooms, spinach, and odon noodles.

I made the Mediterranean eastern ‘minestrone’ but omitted the rice/grains and added an extra cup of lentils instead to thicken it! I also added two large, finely chopped carrots and some flat leaf parsley along with the cilantro! Both myself and hubby love it. It will now be in my rotation of feasting at home recipes 💫 thanks Sylvia and give your dad a big virtual hug 🤗

Love this!  I tried it last night when I was desiring something tasty, soothing and nourishing.  It was perfect.  I wanted to keep it super light so I just added rice and steamed broccoli.  My husband loved it too.  As a bonus - we have yummy leftovers, which always feels like a gift to my future self.  This broth is my new go to when I want a light, warming meal.  

Thank you Sylvia!

Hi Sylvia! I've just come across your blog and it is really heaven sent at a time when I am trying to clean up my diet as much as possible in light of some recent health issues. Thank you ❤ trying your turmeric soup today, can't wait to try it, smells heavenly 😋

Made this tonight. So good! Thanks for sharing.

I just made this. Wow! Fragrant and tasty. I added celery and fresh chilli to the onion and garlic mix. Later, I will add fresh home-grown vegetables to the broth for a healthy first-course. Thank you Sylvia.

I studied eastern western medicine the chinese have been using tumeric as an anti inflammatory  for over 300 years I'm going to use this broth for lemon ginger chicken soup it's on Pintrest also thanks for review I made my mind up very quickly Thank you good day

I can't remember if I commented on this recipe already...but man oh man, do I love it! :)

Sylvia: You hit it out of the park again! I have made many of your recipes and commented on a few, always outstanding. The turmeric detox broth I made last night was a total life changer though. After 10 full days of severe stomach flu, I had ice chipped and plain brothed food back into my body to the point I could slowly sip your detox broth to take in actual nutrition. I had about two cups and cried as I felt my cells come to life, then slept for 14 hours. I feel so cared for today as my body moves forward after the broth. My gratitude is boundless today. Bless you for putting yourself out there!

https://content.jwplatform.com/videos/i2i6SGZq.mp4

Turmeric Broth Detox Soup- a naturally healing, soothing and comforting, Ayurvedic soup that is highly customizable to your needs. Vegan and GF adaptable!

Turmeric Detox Broth

A delicious warming vegan chicken broth made from leftover cobs of corn.

Vegan Chicken Broth

corn cobs (kernels removed)

bay leaves

garlic

poultry seasoning

tsp celery salt

turmeric

garlic powder

onion skin

Combine all ingredients in a large pot with 8 to 12 cups of filtered water.   Bring to a boil, then simmer on low for 1 to 3 hours. Drain the bay leaves, onion skin and leftover corn cobs for compost, and keep the reserved broth. 

Store in the fridge for up to 5 days, or in a freezer safe container for up to 3 months.

This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. With ginger, miso, spicy chili, and garlic.

Vegan Bone Broth

onion

carrots (skin on in chunky rounds)

mushrooms

leek

celery

coconut oil

shiitake mushrooms (dried)

kombu (or kelp)

peppercorns

ginger (thumb-sized piece, chopped)

garlic (cut in half, skin on)

miso

coconut aminos (or tamari)

ginger

sesame seeds

jalapenos (optional)

chili flakes (optional)

Toss the onion, carrot, fresh mushrooms, leek, and celery with the coconut oil and bake at 400°F (200°C) for 30 minutes, stirring every 10 minutes.

In a large pot combine the roasted veggies and all their juices along with the water, dried shiitake, kombu, pepper, ginger, and garlic.

Cover and bring to a boil, then immediately turn down to a simmer. Let this mixture simmer on low for about an hour.

After an hour has passed, strain the veg from the broth. Some of the broth veggies like the carrots and mushrooms will be good to eat, but the rest of it will be compost.

Once cool, either freeze the stock into 1 - 1 1/2 cup servings or store in the fridge for around a week.

When ready to serve, heat up a serving on to stove top. When the broth is warm, add a little of it to the miso and mix until the miso has dissolved. Continue to add the rest of the broth along with the coconut aminos, chilis, ginger, and sesame seeds. Drink warm.

A good flavorful vegan broth is an essential ingredient in any savory vegan recipe. It is also easily made at home, with customizable flavors and sodium content.

Vegan Broth

green onions (chopped)

garlic (coarsely chopped)

thyme

potatoes

carrots

parsley

nutritional yeast flakes

Heat oil (or 1/2 cup water if oil-free) in a large stockpot over medium heat. Add onion, garlic, celery stalk, thyme sprigs, potatoes, and carrots, and sauté for 5 minutes while stirring constantly.

Add water, parsley, bay leaves, nutritional yeast flakes, and salt.

Bring vegetable broth to a boil, then reduce to simmer for an hour. Adjust seasoning to taste.

Allow the broth to cool slightly, then strain the broth using a fine-mesh strainer or nut milk bag.

The broth is now ready to be used, or cool and stored in the refrigerator in a container with a tight-fitting lid for 5 days. You can also freeze the broth in a freezer container for up to five months.

Because of the step-by-step directions, it would be so easy to cook! Thank you so much for sharing!

I love vegetable broth and I use it a lot in my kitchen. I am so glad to make it now at home!

Oh my, this broth recipe looks really great and delicious! Perfect for any dish that we need broth to add! I'll definitely make this and will stock too!

I love adding vegetable broth into my white rice when making it. It has more flavor and it adds that little something extra special to my meals.

I have tried the vegan broth and actually like it a lot. I should make my own though.

Vagetable broth has long been my favorite of the broths, but in the last couple of months i have completely changed my eating habits to as little premade /salt/sugar as possible in order to control the pain and inflammation of arthritis, because i have no desire to go on meds with large side effects... long story to say why i even found this recipe, and boy am i glad i did. It is delicious and amazing, and so very easy to make. In fact, so much easier than i ever imagined, given how daunting i have always thought broths to be.

This recipe was so easy to make, thank you.

Not only your saving money but your using up your own household veggies so that thru don't go to waste... The detailed step by step procedure will help you to make this this healthy broth.

Top 4 vegan broth recipes from across the web

The most viewed vegan broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turmeric Broth Detox Soup

Vegan Chicken Broth

Vegan Bone Broth

Vegan Broth

Top 4 vegan broth recipes from across the web

The most viewed vegan broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turmeric Broth Detox Soup

Vegan Chicken Broth

Vegan Bone Broth

Vegan Broth

The most viewed vegan broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine