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Ginger-Turmeric {Healing} Broth



This broth it absolutely to-die-for. I was sick with a bad cold and all I wanted was a warm, tasty, soothing broth… a healthier alternative to chicken noodle soup, I suppose. 

As everyone knows, I LOVE Turmeric. I also love ginger… and in combination, these two create a powerhouse of benefits for the immune system to help you recover from that god-awful flu! Turmeric and Ginger have actually been used for centuries in Eastern medicine because of their fierce healing properties. 


Aside from boosting the immune system and helping you fight flus and colds, these two have many other benefits! 


Ginger: 

  • Improving digestion (It literally cleanses your intestinal tract) 

  • Supporting a healthy heart!

  • Enhancing nutrient absorption 

  • Helping to fight inflammation 

  • Supporting the immune system  

  • Treating nausea 

  • Lowering blood sugar

Turmeric:

  • Boosting the immune system 

  • Regulating cholesterol

  • Regulating blood sugar

  • Supporting the respiratory/cardiovascular system 

  • Supporting the immune system 

  • Fighting inflammation 


BROTH INGREDIENTS 


2 large Shallots

4 tbsp fresh ginger, minced

3 large garlic cloves, minced

1 lemongrass stalk

2 tbsp coconut oil

2 tsp ground turmeric

5 black peppercorns

5 cups of veggie stock (unsalted)

1½ tsp salt, to taste

juice of 1 lime

2 cups full fat coconut milk (1 can)

1 red Chilli (optional) 


OPTIONAL ADD-INS (This broth is great on it’s own, but I like to beef it up a little)


Broccoli and bok choy (steamed) 

Crispy ginger tofu (recipe below) 

Soba Noodles


METHOD

  1. Heat 2 tbsp of coconut oil in a large pot on medium heat until it has liquified. Add your shallots, garlic, ginger, lemon grass and chills, stirring frequently for about 5 minutes (don’t let the ginger and garlic burn!!!)

  2. Next, lower the heat a touch and add your peppercorns and turmeric (*Black pepper is essential in order for the healing properties of Turmeric to be activated). Continue to stir in order to avoid burning the spices. 

  3. Add your vegetable broth along with your coconut milk, and bring the soup to a boil. Once it’s boiling for 2-3 minutes, turn the heat down and let it simmer for about 40-45 minutes, uncovered.

  4. Add your salt (to taste) and lime juice

  5. Remove the pot from the stove and let the broth cool. Once it has reached a reasonable temperature, transfer it (in batches) into a food processor or blender (*it NEEDS to be cool otherwise it will pop the lid of your blender and you’ll be stuck with a huge mess!) 

  6. Put the broth back into your pot and add your soba noodles, veggies and crispy tofu 

  7. Optional garnish: chilli flakes, green onions, fresh chills, coriander or cilantro 

*CRISPY GINGER TOFU:


1. Add 1 1/2 tbsp of coconut oil to a medium-hot pan, heating until it is liquified

2. Add 2-3 tsp of powdered ginger, stirring it with the coconut oil until it forms a paste

3. Cut your Extra Firm tofu into 1-inch cubes and add it to the pan, flipping frequently until all sides are browned and crispy 

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