Turmeric Broth Detox Soup
Turmeric Broth Detox Soup requires around 25 minutes from start to finish. For $1.39 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 427 calories, 21g of protein, and 7g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a dairy free diet. It is brought to you by Feasting at Home. Head to the store and pick up lentils, lime, onion, and a few other things to make it today. 655 people found this recipe to be scrumptious and satisfying. With a spoonacular score of 97%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Detox Turmeric Lentil Soup, Avocado & Cucumber Soup (aka “detox Soup”), and Detox Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
1-2 cups chopped cauliflower
⅛ - ¼ teaspoons chipotle powder or cayenne, or to taste
4 cups veggie or chicken stock
1- 2 cups cooked chickpeas ( or chicken)
cilantro as garnish
1 teaspoon coriander
1 teaspoon cumin
1 can diced fire roasted tomatoes
1 cup cooked garbanzo's ( or canned, drained)
4-5 garlic cloves- minced
2 tablespoons ginger, finely minced
2 large handfuls chopped kale
Chickpea Cauliflower Kale Noodle
½ cup little dry lentils ( or 1 cup cooked)
1 teaspoon apple cider vinegar or lime or lemon
¼ teaspoon mustard seed ( optional)
4 ounces dry noodles
1-2 Tablespoons oil
1 onion- diced
½ cup basmati rice ( dry) or pasta, quinoa ( or 1½ cup cooked)
1 teaspoon salt
2 teaspoon turmeric powder ( or 3 teaspoons fresh grated)
4 cups water
Garnish with fresh herbs- cilantro, scallions, mint or dill and serve with lime
Middle Eastern "Minestrone"
Equipment:
dutch oven
Cooking instruction summary:
In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.Add ginger. Lower heat to medium 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. 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 )Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt..... so you may need to add more water.
Step by step:
1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
3. Add garlic, saute 2 minutes.
4. Add all the spices and cook 1 more minute.
5. Add water, stock and salt.Bring to a simmer.
6. Add vinegar or citrus.Taste. 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 )Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt..... so you may need to add more water.
Nutrition Information:
covered percent of daily need
