Ginger Turmeric Detox Broth

So. That last week in December. The BF and I overdid it, too. Sweets, breads, so many rich foods, spirits. We understand.

Now that the calendar has been turned over, we're going to reboot our systems with this cleansing broth, which we like to have between meals (I drink a cup for breakfast). 

My BF and I have been eating low carb for many years. We try to mix a large variety of vegetables with smaller amounts of protein and no added sugar of any kind (including honey, agave or maple syrup) five or six days a week. The other day(s), we pretty much have whatever we want; on game days we often go for pizza...because it's game day.

I adore anything flavored with ginger, and turmeric gives it such a gorgous shade of yellow. Try to find fresh turmeric at your grocery store or farmers market, if you can. (The first time I made this broth I used powdered turmeric and it was delicious. The next time I found fresh turmeric and it was markedly more intense.)

Although I like this broth plain or with a few baby spinach leaves, it lends itself to add any number of ingredients to make it a more hearty entree. The basic recipe comes from one of my favorite bloggers, Sylvia Fountaine of Feasting at Home. The few changes I made are more suited to my personal taste of preferring broths and soups very, very clear. I strained it first through a strainer and then through cheesecloth not once, but twice. 

Enjoy, and Happy New Year!

Adapted from: Feasting at Home
Number of Servings: 6

Ingredients

• 1-2 tablespoons oil
• 1 onion, diced
• 1-2 tablespoons fresh ginger, grated or finely minced
• 4-5 garlic cloves, grated or finely minced
• 2 teaspoons turmeric powder (or 3 teaspoons fresh turmeric, finely grated)
• ¼ teaspoon mustard seed (optional)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¾–1 teaspoon salt
• 4 cups water
• 4 cups veggie or chicken stock
• ⅛ teaspoon cayenne (to taste)
• 1-3 teaspoons lemon juice (to taste)
• Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lemon or lime

Optional Additions

• Baby Spinach, kale, mustard greens, bok choy
• Spiralized yam, celery root, carrot, parsnip
• Cauliflower, mushrooms, tomatoes
• Cooked quinoa, rice or noodles
• Cooked lentils, garbanzo beans (canned or fresh)
• Chicken, tofu

Directions

1. In a large heavy-bottom pot or dutch oven, saute onion in 1-2 tablespoons olive oil over medium heat for 2-3 minutes. Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
2. Add water, stock and salt. Bring to a simmer. Add lemon juice. Taste. Adjust salt, acid and spice level to your liking. 
3. You can use the broth as is at this point or strain soup in a strainer, then strain two more times through cheesecloth.  
4. At this point you will have a flavorful base to add what you like (see optional additions above). You can also refrigerate or freeze this in batches for later use.

NOTES: If you are cooking the broth uncovered for any length of time, remember it will reduce (intensifying the flavor and salt). So you will need to add more water, or it may be too salty. Dilute the broth to your taste.