Turmeric Broth

(5)
"When fresh #turmeric is in season, I usually stock up on it (peel, chop & freeze for later). Most often I use it in curries, smoothies and to make turmeric milk, but yesterday I tried something different. A mildly-flavored, light and savory turmeric broth. It turned out lovely. This soul-soothing and immunity-boosting broth hits all the right notes of warm & cozy. I'll definitely be making more of this to keep those winter sniffles at bay. I had a few requests for the recipe after I posted photos in my stories. Though I didn't make note of exact measures while cooking, here's a loose recipe that can be adapted to personal taste. Have a happy Friday everyone! ?? . 2 tsp grated fresh turmeric 1 tsp grated fresh ginger 5 pods garlic, crushed 1/2 tsp turmeric powder 1/2 tsp freshly cracked black pepper 1/4 tsp crushed red pepper Dash of cinnamon & nutmeg 3 cups vegetable/chicken broth (I used vegetable bouillon cubes with hot water) Salt to taste (if needed) 1 cup thick coconut milk (or any milk of your choice) Combine everything except the coconut milk in a medium saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes. Cool and strain the broth. Return to the pan along with the coconut milk and simmer for another 5 minutes. Check for seasoning and serve hot. . . . . #cupcakeree #vscofood #soup #comfortfood #veganfoodshare #plantbased #vegetarian #nourish #healthy #foodstagram #vegansofig #whatveganseat #onthetable #thekitchn #f52grams #wsglobalflavor #eattheworld @food #beautifulcuisines #feedfeed @thefeedfeed @donnahaymagazine @jamieoliver @switchtohealth @nigellalawson @bbcgoodfood @marthastewart @bestofvegan #Orgain #buzzfeast #recipeoftheday #barereaders #huffposttaste #PHOTOCONTEST100k #mycommontable #gloobyfood #EEEEEATS #instagood"
-- @cupcakeree
Fresh Turmeric Broth Ingredients: 2 tsp grated fresh turmeric 1 tsp grated fresh ginger 5 pods garlic, crushed 1/2 tsp turmeric powder 1/2 tsp freshly cracked black pepper 1/4 tsp crushed red pepper Dash of cinnamon & nutmeg 3 cups vegetable/chicken broth (I used vegetable bouillon cubes with hot water) Salt to taste (if needed) 1 cup thick coconut milk (or any milk of your choice) Directions: Combine everything except the coconut milk in a medium saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes. Cool and strain the broth. Return to the pan along with the coconut milk and simmer for another 5 minutes. Check for seasoning and serve hot.