Turmeric Broth Detox Soup– a naturally healing, soothing and comforting, Ayurvedic soup that is highly customizable to your needs. Vegan and GF adaptable, full of antioxidants. Video!
Love Turmeric? Check out our 10 Healing Turmeric Recipes (Plus Top Health Benefits)
Remember the pure open sky of your own true nature.
~Tibetan Book of the Great Liberation~
Happy New Year! Here’s a quick and healing recipe to help start off this beautiful New Year in a fresh and vibrant way – Turmeric Detox Broth! Healthy and cleansing, turmeric is soothing and healing, full of powerful antioxidants and inflammation fighters that aid and restore the liver, giving it a little help. The best part is… all the ways you can customize the broth! Watch the quick video to see my very favorite version!
Turmeric Broth Detox Soup! | 90-sec video
The Turmeric Detox Broth is a delicious base, or “jumping off point” to whichever direction you want to take this soup. Keep it vegan by adding noodles, greens and legumes, or add leftover chicken, rice and spinach. It’s pretty fool-proof once you have the nutritious fragrant broth made, which takes about 15- 20 minutes. When it is done, it’s rich and flavorful and just slightly spicy, which of course you can elevate or minimize. I always feel like I’m giving my body such a gift when I make this.
It’s perfect when feeling under the weather- soothes the tummy, clears the sinuses, helps with muscle aches and fatigue, and even soothes headaches!
Turmeric, whether it’s fresh or ground, seems to be what I turn to each New Year, to help restore myself. It’s used in Ayurveda to calm, soothe and basically aid the body in balancing and healing itself.
And maybe it’s because this is the time of year I want to put an end to all the indulging from the holidays and do something good and healthy for my body. This may not be right for everyone, but I like do this Simple 7 Day Clean Eating Plan to help myself get back the right track. If you are interested in doing it or knowing more about it…. it just sign up below the post.
Make the fragrant detoxing Turmeric broth, then make the soup your own. This one meal can easily be made in 30 minutes or less!
Today I felt like slurping so I added rice noodles, chickpeas and kale.
Last week (above) I added lentils, basmati rice and chickpeas….a sort of “Middle Eastern Minestrone” ( see below). The time before that I added leftover Thanksgiving turkey, dill and quinoa, and before that, I dropped some orzo and little meatballs into the flavorful broth until they began to float.
Seriously, it’s pretty hard to mess this up.
Go through your fridge and cupboards and use what you have. Use leftovers. If you have dry beans, pre-soak them over night for faster cooking and easier digestibility.
To keep the soup brothy take care not to add too much pasta, beans or rice or other things that swell, or you will end up with a stew vs. soup – which is not necessarily a bad thing. Also be mindful of cooking times. For example, basmati rice and small lentils cook at about the same rate. But pasta and un-soaked dried chickpeas do not. So be sensible and thoughtful about this and you won’t go wrong.
How to make Turmeric Broth
Step One: It starts with a large, heavy-bottomed dutch oven or pot to make the Turmeric Detox Broth. Saute onion, ginger and garlic and turmeric (either freshly grated turmeric or ground turmeric ) – I like to use both!
Step Two: Add the rest of the spices, salt, veggie broth or chicken stock, water, and lemon or lime.
Step three: Bring to a simmer for a few minutes- and it’s done! Taste and adjust salt. If it’s too salty, add a little water to dilute.
At this point, you will have a delicious tasting broth- a great base for your own creations.
Now it’s time to have fun.
What to add to Turmeric Broth
Protein: Add pre-soaked (or canned)chickpeas, beans or lentils. Or use another form of protein like cooked chicken, turkey, or meatballs.
Starch: noodles, rice, quinoa, or potatoes!
Greens: add herbs or greens! I find that parsley, cilantro, mint and dill all work well with turmeric, but be playful and try something new if you want. Finish the soup with a handful of spinach, or other greens to bump up the nutrients.
I love adding extra -antioxidants and nutrients- a couple of handfuls of chopped spinach, beet greens, chard, arugula or kale or other veggies like shredded brussel sprouts, or cauliflower!
More Turmeric Recipes you may like:
- 10 Turmeric Benefits & Recipes!
- How to make Turmeric Sauerkraut
- Turmeric Curry Tofu with Coconut and Shiitakes
- Glowing Carrot Turmeric Soup
- Ayurvedic Detox Turmeric Tea (a daily drink)
- Turmeric Tonic!
More recipes you may like:
- 10 Healing Turmeric Recipes (Plus Top Health Benefits)
- Coconut Curry Tofu with Turmeric & Shiitakes
- Ayurvedic Detox Turmeric Tea (a daily drink)
- Turmeric Golden Root Juice
- TURMERIC FRUIT SALAD WITH TOASTED COCONUT
- Roasted Cauliflower Farro Salad with Turmeric Dressing
On the homefront: As this New Year begins, I find myself asking the serious questions again. 😉
What am I here to learn? What is my “purpose?” What am I here to do? A few years back, while being led in a meditation, I was directed to ask my “deepest self” these questions. One word came to the surface. I actually gasped because it seemed so ridiculous. SING? My first thought was…I don’t sing! That can’t be right. But it was clear as a bell.
And then I conveniently forgot all about it. 🙂 Haha!
Until recently, when a strange thing happened. My elderly father fell and broke his hip. He also has dementia and the combination has been tragic. Before the broken hip, even though he lost his memory, he was relatively “stable” – content and at peace.
His memory loss changed him into this sweet, childlike being, dissolving away his “dark side”, and for the past 6 or 7 years, we’ve spent time together, allowing me the opportunity to work out all my “issues” with him. It actually has been a very healing experience.
But after the hip surgery, everything changed. There are days when he became really miserable. Inconsolable. Depressed. Ready to leave this world. And in these moments, I feel so helpless! It’s so hard seeing someone you love suffer when nothing helps.
So out of pure desperation, I began to sing to him. My voice shaky, timing off, notes blurred, words often made up, but somehow….it soothed him. It soothed both of us.
I still don’t know what my purpose is. Or what I’m supposed to learn. Or what it is that I’m supposed to do here in this life. Maybe it’s as simple as just being with the suffering of another human being, and singing when words no longer have meaning.
Wow, this is depressing! Sorry. How do I segue way into wishing you all a Happy New Year?
It’s life I guess, real.
Cheers and Love,
xoxo
PS for the rest of the story about my dad… go here.
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Turmeric Broth Detox Soup
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Vegan, Soup, detox, Gluten Free
- Method: Stove top
- Cuisine: Soup
- Diet: Vegan
Description
Turmeric Broth Detox Soup – a naturally healing, soothing and comforting, Ayurvedic soup that is very customizable to your needs. Vegan and GF adaptable!
Ingredients
Turmeric Broth
- 1–2 tablespoons olive oil ( or ghee)
- 1 onion- diced
- 1 tablespoon fresh ginger, grated or finely minced
- 4–5 garlic cloves- grated or finely minced
- 1–2 teaspoons turmeric powder (or 2–3 teaspoons fresh turmeric, finely grated – or a little of both, see notes)
- 1/4 teaspoon mustard seed (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 – 1 teaspoon salt
- 4 cups water
- 4 cups veggie broth or chicken stock
- 1/4 teaspoon cayenne, or more to taste
- Squeeze of lime juice or lemon juice ( to taste) or 1-2 teaspoons apple cider vinegar ( to taste)
Optional additions: veggies, beans or legumes, greens, noodles, whole grains, rice, crispy tofu, shredded chicken, etc.
Variations:
Middle Eastern “Minestrone”
- 1/2 cup basmati rice (dry) or pasta, quinoa (or 1 1/2 cup cooked)
- 1/2 cup little dry lentils (or 1 cup cooked)
- 1 cup cooked garbanzo beans (or canned, drained)
- 1 can diced fire-roasted tomatoes ( or use 1–2 cups fresh, diced tomatoes)
- season with lime and salt to taste, a drizzle of olive oil and fresh cilantro leaves
Chickpea Cauliflower Kale Noodle (photo in post)
- 1– 2 cups cooked chickpeas (or chicken)
- 4 ounces dry noodles ( rice noodles are good)
- 1–2 cups chopped cauliflower ( optional)
- 2 large handfuls chopped kale
- squeeze of lime
Garnish with fresh herbs: cilantro, parsley, scallions, dill,
Serve with lime and drizzle of olive oil. For extra richness feel free to add coconut milk.
Instructions
- 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.
- 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.
- Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)
- Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )
Notes
NOTES: If you are cooking the broth for any length of time, uncovered, remember it will reduce –intensifying the flavor and salt –so you may need to add more water, to dilute the intensity. Dilute the broth to your own taste.
- Using ground turmeric gives the soup this lighter golden color you see in the photographs. Fresh grated turmeric gives the broth a deeper color, but incredible flavor. Often I’ll use a little of both (because I like color AND flavor!). Up to you. 😉 If you are new to turmeric, start conservatively, it has a very distinct flavor, that may be an acquired taste for some.
- A small drizzle of olive oil ( melted ghee or coconut oil) over the soup helps the nutrients in turmeric to bind and more easily absorb into the body. You can also add coconut milk for a creamy version.
Nutrition
- Serving Size: With 1 ½ cups chickpeas and 6 ounces linguini
- Calories: 220
- Sugar: 3 g
- Sodium: 557.8 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 38.6 g
- Fiber: 5.2 g
- Protein: 8.2 g
- Cholesterol: 0 mg
I am feeling very ill and had enough strength to make this as it is so simple. Most importantly it is extremely tasty. I added more turmeric and cayenne pepper because it suited my tastes and added in celery leaf and celery for benefits. I’ve used this recipe for my grandmother to nurse her through Co-Vid and it is also my broth of choice for the rest of my family when they are ill. I have even used this broth to help with inflammation that I struggle with to help calm my body when I have auto-immune flare-ups. I am convinced that this broth is the reason I am still able to function and look forward to seeing more of your recipes. This was sent to me by a friend a long time ago and I just now looked it up online and noticed you have many more. Thank you for sharing.
Really appreciate hearing this Jasper. We wish for you continued healing and health.
Hi – I am planning to make this broth this weekend and want to make sure I am using the correct amounts of ginger and tuneric. In the video it looks like you added much more than the 1 tablespoon of fresh ginger and 2-3 teaspoons of fresh tumeric that the recipe states. Also it looks like the ginger and tumeric were minced in the video (vs finely grated as called for in recipe). Can you confirm which is correct? Thank you – looking forward to trying this recipe!
Hi Michelle- I was just kind of winging it in the video. 🙂 Which works too- but perhaps for the first time, just follow the recipe card. Then have fun with it 😉
If adding other ingredients that vegetables and beans at what point in the recipes should you add and how long should you cook (for example the cauliflower)
Hi jill! So different veggies require different amounts of time to cook. Dense things like carrots, cauliflower take longer than something like green beans or snow peas (where you just want a quick blanch so they stay green). Cutting veggies smaller makes them faster to cook too. Think about each veggie and add longer cooking veggies to the broth first. It is kind of a “feel” and experience thing. You can also roast veggies, then add to the broth- or cook them separately. 🙂
I love this broth! It’s become my go to. I made some this morning and tried the Middle Eastern minestrone version and it’s delightful. I will be bringing some to a sick friend. Thanks Sylvia!
Thanks and glad you like it Chriselle!
I would love to know if anyone has made this in the instant pot and, if so, the method you used. Thank you
I haven’t made it in the instant pot. What additions are you thinking of adding?
I make the minestrone in the IP. I’ve mixed things up but I don’t like it when using rice. The broth gets very cloudy and just doesn’t taste the same. I haven’t tried quinoa yet and I use the Indian vermicelli (about 1″ pieces) when using pasta. They are easier to spoon out to me.
Perfect Leslie! thanks for sharing. Are you cooking the rice in the broth, or adding it after? I usually add cooked wild rice and the broth stays somewhat clear.
I used basmati rice in the broth. Not the way to go in my opinion. My favourite minestrone combination is using lentils and chickpeas.
For Jennifer – basically I used Sylvia’s instructions (using a reduced amount of Better than Bouillon veggie base vs broth and no additional salt), cooked it 3 minutes with a full NPR.
Thanks Leslie!
Thank you!
I would probably add carrots and celery, quinoa, chickpeas and kale
I think that would work great Jennifer- Saute first then add the rest of the ingredients. Pressure cook for 6 minutes? I’m guessing but that is what I would do!
Thank you! It’s a wonderful broth!
Hello Sylvia, I was feeling a little guilty after Christmas, eating a lot of stuff that I wish I shouldn’t.have. I stumbled on your email about Brothy soups. I tried your “Tumeric Detox Broth”. Wow,! What a punch of flavor! I Had left over turkey, kale and spinach,such great flavors, plus the juice of one lime. I have to admit that this was the best broth ever, thank you for the recipe.
So happy you enjoyed this Carole! I love this one too!
I make this soup on a regular basis, with the addition of lots of lentils, chickpeas, carrots, tomatoes & fresh parsley and it’s a winner every time! It’s our veggie version of chicken noodle soup (which was never our English background “go to” anyway 🙂 I make it year round, even in the heat of Florida summers!
Awesome Shirley- love your additions!
This was not depressing at all! Many of us are dealing with our elderly parents and yes, many of us have “issues” with them. It is encouraging to hear of others working through those issues and finding ways of soothing their troubled souls.
Blessings to you Sylvia for taking care of your father, working through your issues and singing to him!
Thanks Janette! Appreciate this!
So delicious! I didn’t have fresh turmeric, so I used 3 tsp of powdered. I added udon noodles, a can of chickpeas, carrots, green bell pepper, tomatoes, some more a salt, – lime and a half, a can of reduced fat coconut milk, and half a can of coconut cream.
Sounds delicious Karla!
Excellent, healthy, easy smd quick recipe.
Thanks for sharing 😍
And believe it or not, I know the answer for your question!
If you don’t mind, you can send me an email to have a further discussion about that.
Thanks Samar!
Excellent!! So yummy! Cauliflower, mushroom, kale, chicken, and a nice egg noodle. I foresee a vat of that broth going in the freezer for an extra quick dinner 😉
Awesome Christin!
Amazing good one. love it.
Can you make a big batch and freeze the Turmeric broth ?
Absolutely Claire! It will freeze great!
Thanks again Sylvia!
I made this broth today for my brother who is having some health challenges. It’s so delicious and I know it will be healing for him. I’ve also made at least 10 of your other nourishing vegan soups for him and will continue to do so -so that his healing process is accelerated and his body is strong. I love your recipes. Lots of gratitude and appreciation to you!
Thanks Kara- your brother is lucky to have someone like you to care for him!
I really like this soup and will be making some more this week. It has not been the exact same due to what I add to it. Sylvia, can I use the water from cooking chickpeas to replace part of the water called for in the recipe or might this result in an issue I cannot foresee right now?
It should be fine if your chickpeas are organic?
Sylvia: You hit it out of the park again! I have made many of your recipes and commented on a few, always outstanding. The turmeric detox broth I made last night was a total life changer though. After 10 full days of severe stomach flu, I had ice chipped and plain brothed food back into my body to the point I could slowly sip your detox broth to take in actual nutrition. I had about two cups and cried as I felt my cells come to life, then slept for 14 hours. I feel so cared for today as my body moves forward after the broth. My gratitude is boundless today. Bless you for putting yourself out there!
Oh Lisa- I’m so sorry you were sick, that sounds horrible. Glad you are feeling better. 🙂
I can’t remember if I commented on this recipe already…but man oh man, do I love it! 🙂
I just made this. Wow! Fragrant and tasty. I added celery and fresh chilli to the onion and garlic mix. Later, I will add fresh home-grown vegetables to the broth for a healthy first-course. Thank you Sylvia.
I studied eastern western medicine the chinese have been using tumeric as an anti inflammatory for over 300 years I’m going to use this broth for lemon ginger chicken soup it’s on Pintrest also thanks for review I made my mind up very quickly Thank you good day
Made this tonight. So good! Thanks for sharing.
Making this for my son as he is sick with a bad cold. You call for garbanzo beans as well as chick peas… are they not the exact same thing??
Any way love having a basic soup broth you can play around with . I used beluga lentils and brown rice. Might throw noodles in for fun . Added sweet potato and spinach ( chickens ate all my kale in the garden )
Yes the same thing. 🙂
Will the rice noodles hold up to being warmed in a crock pot all day after cooking?
I would add them right before serving.
Can you give me the basic nutritional info for the recipe you listed so i know what im starting with?
With 1 can chickpeas and and 6 ounces noodles, soup is 250 calories, 41 grams carbs.
I look forward to making this broth,you didn’t not state whether use use cumin/ coriander seeds or powder, please clarify Thanks.
I used powder, but you can always use toasted whole seeds that are crushed.
Hi Sylvia! I’ve just come across your blog and it is really heaven sent at a time when I am trying to clean up my diet as much as possible in light of some recent health issues. Thank you ❤ trying your turmeric soup today, can’t wait to try it, smells heavenly 😋
thanks Elsa!
Love this! I tried it last night when I was desiring something tasty, soothing and nourishing. It was perfect. I wanted to keep it super light so I just added rice and steamed broccoli. My husband loved it too. As a bonus – we have yummy leftovers, which always feels like a gift to my future self. This broth is my new go to when I want a light, warming meal.
Thank you Sylvia!
Thanks- glad you both enjoyed this!