"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! ??
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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.
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Turmeric Broth
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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.