A nourishing turmeric-spiced broth soup packed with lentils, chickpeas, rice noodles, and vegetables. Perfect for detox and comfort with anti-inflammatory benefits.

indian

mediterranean

Nutrition

High in plant-based protein, fiber, and anti-inflammatory compounds from turmeric with moderate calories from wholesome grains and legumes.

Calories	300 kcal
Energy	1256 kJ
Protein	12 g
Total Fat	6 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	0 mg
Carbohydrate	48 g
Sugars	8 g
Dietary Fibre	9 g
Sodium	400 mg

*per serving

VeganVegetarianDairy FreeEgg FreeNut FreePeanut FreeSesame FreeShellfish FreeHigh ProteinHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchvegetarianmeal prepmain courseone potstovetop

Turmeric Broth Detox Soup

Feasting At Home (Sylvia Fountaine | Feasting at Home Blog)

6

Name: Turmeric Broth Detox Soup — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 - 2 tablespoon Olive Oil (or ghee); 1 Onion (diced); 1 tablespoon Fresh Ginger (grated or finely minced); 4 - 5 clove Garlic Cloves (grated or finely minced); 1 - 2 teaspoon Turmeric Powder (or 2-3 teaspoons fresh turmeric, finely grated, or a little of both); 0.25 teaspoon Mustard Seed (optional); 1 teaspoon Cumin; 1 teaspoon Coriander; 0.75 - 1 teaspoon Salt; 4 cup Water; 4 cup Broth (veggie broth or chicken stock); 0.25 teaspoon Cayenne (or more to taste); squeeze Citrus Juice (lime juice or lemon juice to taste, or 1-2 teaspoons apple cider vinegar to taste); 0.5 cup Basmati Rice (dry, or use pasta or quinoa; or 1.5 cup cooked); 0.5 cup Lentils (dry, or 1 cup cooked); 1 cup Garbanzo Beans (cooked, or canned and drained); 1 can Diced Tomatoes (fire-roasted, or 1-2 cups fresh diced tomatoes); Seasoning (lime and salt to taste, drizzle of olive oil and fresh cilantro leaves); 1 - 2 cup Chickpeas (cooked, or use chicken); 4 ounce Noodles (dry, rice noodles recommended); 1 - 2 cup Cauliflower (chopped, optional); 2 large handful Kale (chopped); squeeze Lime

servings

0

per serve

0

minutes

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Ingredients

1 - 2 tablespoon Olive Oil or ghee

1 Onion diced

1 tablespoon Fresh Ginger grated or finely minced

4 - 5 clove Garlic Cloves grated or finely minced

1 - 2 teaspoon Turmeric Powder or 2-3 teaspoons fresh turmeric, finely grated, or a little of both

0.25 teaspoon Mustard Seed optional

1 teaspoon Cumin

1 teaspoon Coriander

0.75 - 1 teaspoon Salt

4 cup Water

4 cup Broth veggie broth or chicken stock

0.25 teaspoon Cayenne or more to taste

squeeze Citrus Juice lime juice or lemon juice to taste, or 1-2 teaspoons apple cider vinegar to taste

0.5 cup Basmati Rice dry, or use pasta or quinoa; or 1.5 cup cooked

0.5 cup Lentils dry, or 1 cup cooked

1 cup Garbanzo Beans cooked, or canned and drained

1 can Diced Tomatoes fire-roasted, or 1-2 cups fresh diced tomatoes

Seasoning lime and salt to taste, drizzle of olive oil and fresh cilantro leaves

1 - 2 cup Chickpeas cooked, or use chicken

4 ounce Noodles dry, rice noodles recommended

1 - 2 cup Cauliflower chopped, optional

2 large handful Kale chopped

squeeze Lime

Equipment

Large heavy-bottom pot or dutch oven

Wooden spoon

Grater or microplane

Can Opener

Measuring Cups and Spoons

Knife

Cutting board

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.