This Ginger and Turmeric Vegetable Detox Broth offers an amazing variety of health benefits, all packed into one tasty bowl. Did you know that ginger and turmeric are two of the most widely studied ingredients in herbal medicine? Actually, they have been widely used for centuries to treat a variety of illness, and they are both delicious!
Ginger, which originated in Southeast Asia, is believed to possess potent anti-inflammatory and antioxidant properties. Turmeric, is often used as a spice in Indian cooking, contains the chemical compound curcumin, which has been shown to aid in treating and preventing several chronic conditions. In addition to their cleansing effect on the body, if you are looking to help relieve pain, decrease nausea, or enhance your immune function, you should give both ginger and turmeric a try.
Yield: 4 Servings
Total Time: 1 Hour 40 Minutes
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
- 4 cups vegetable broth
- 2 red onions, roughly chopped
- 1 cup chopped fresh leek
- 4 cloves garlic, sliced
- 3 parsnips, chopped
- 1 bunch parsley
- 1/2 head green cabbage, roughly chopped
- 2 tablespoons minced ginger
- 3 celery stalks, roughly chopped
- 1 tablespoon ground turmeric
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper
- 1 cup fresh lemon juice
Heat olive oil in a soup pot and sauté red onions and leek for about 5 minutes and then add in all the remaining ingredients. Cover the pot and simmer for 90 minutes.
Through a mesh, strain out the vegetables and transfer the broth to storage jars. Stir in fresh lemon juice and serve.
Store the rest in the freezer.
Nutritional Information per Serving:
Calories: 52; Total Fat: 0.5 g; Net Carbs: 10.2 g; Dietary Fiber: 4 g; Sugars: 4 g; Protein: 1.7 g; Cholesterol: 0 mg; Sodium: 45 mg