Turmeric Broth Detox Soup

• Produce

  • 1 cups Cauliflower
  • 1 cups Chickpeas, Cooked
  • 1 Cilantro
  • 1 tsp Coriander
  • 1 cup Garbanzo beans, cooked
  • 4 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 2 large handfuls Kale
  • 1/2 cup Little dry lentils
  • 1 Onion
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 1 Flavorful turmeric broth
  • 4 cups Veggie or chicken stock

• Condiments

  • 1 tsp Apple cider vinegar - or lime or lemon juice

• Pasta & Grains

  • 1/2 cup Basmati rice
  • 1 Chickpea cauliflower kale noodle
  • 4 oz Noodles, dry

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1/4 tsp Mustard seed
  • 3/4 tsp Salt
  • 2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 4 cups Water

• Other

  • Middle Eastern "Minestrone"

Found on feastingathome.com

Description

Ingredients

• FLAVORFUL TURMERIC BROTH
• 1-2 tablespoons oil
• 1 onion- diced
• 1- 2 tablespoons fresh ginger, grated or finely minced
• 4-5 garlic cloves- grated or finely minced
• 2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated - see notes)
• ¼ teaspoon mustard seed (optional)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¾ - 1 teaspoon salt
• 4 cups water
• 4 cups veggie or chicken stock
• ⅛ teaspoon cayenne, or to taste
• 1-3 teaspoons apple cider vinegar - or lime or lemon juice ( to taste)
• --
• Optional Soup Additions:
• Middle Eastern Minestrone
• ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
• ½ cup little dry lentils (or 1 cup cooked)
• 1 cup cooked garbanzo beans (or canned, drained)
• 1 can diced fire roasted tomatoes ( or use 1-2 cups fresh, diced tomatoes)
• cilantro as garnish
• ---
• Chickpea Cauliflower Kale Noodle
• 1- 2 cups cooked chickpeas (or chicken)
• 4 ounces dry noodles
• 1-2 cups chopped cauliflower
• 2 large handfuls chopped kale
• ---
• Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
• Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens

Directions

• In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 2-3 minutes.
• Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often.
• Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
• Add water, stock and salt.
• Bring to a simmer.
• Add vinegar or citrus.
• Taste. Adjust salt, acid 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.
• Remember to think and be sensible about cooking times for each ingredient you add.
• (see notes in post )
• NOTES: If you are cooking the broth for any length of time, uncovered, remember it will reduce --intensifying the flavor and salt --so you will need to add more water, or it may be too salty. So be sure to dilute the broth to your taste.
• Using ground turmeric gives the soup this lighter golden color you see in the photographs. Fresh grated turmeric gives the broth a deeper color.