Turmeric Broth Detox Soup

Ingredients

• Olive oil

  1 ½ tbsp or 20g

• Sweet onion

  raw

  1 onion or 331g

• Ginger root

  raw

  1 tbsp or 6g

• Garlic

  raw

  5 cloves, minced or 15g

• Turmeric

  ground

  2 tsp or 4g

• Mustard seed

  ground

  ¼ tsp or 0.5g

• Cumin, Ground

  Castella

  1 teaspoon or 100g

• Coriander seed

  2 ¾ tsp or 5g

• Salt

  table

  1 tsp or 6g

• Water

  4 cup or 947g

• Vegetable stock

  FreshDirect

  4 cup or 948g

• Cayenne pepper

  ¼ tsp or 0.5g

• Wild rice

  raw

  ½ cup or 80g

• Lentil sprouts

  raw

  ½ cup or 39g

• Chickpeas

  raw

  1 cup or 200g

• Green cauliflower

  raw

  2 cup or 128g

• Tomatoes

  red, cooked

  2 cup or 480g

• Cilantro

  raw, coriander leaves

  4 sprigs or 9g

• Rice noodles

  dry

  4 oz or 113g

• Scotch kale

  raw

  3 cup, chopped or 200g

• Lime

  raw

  1 fruit or 67g

Directions

1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute 2-3 minutes until eh garlic is fragrant and golden. Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.
2. Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. 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.
3. Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)
4. Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )
5. Recipe by: Sylvia Fountaine | Feasting at Home Blog (source: https://www.feastingathome.com/turmeric-broth-detox-soup/)