Turmeric & Ginger Root Broth
If like me, you crave all the foods that warm your insides on colder days, then this one is for you.
Whilst I love a good soup, I do prefer a hot broth based bowl of goodness. This broth has a good burst of lemon in it, but if you prefer a milder hit of citrus then just halve the amount of lemon juice (or add to taste).
I buy my turmeric root at a local Indian grocery store and highly recommend it as it adds a generous warmth to the base of the broth. If you can’t get a hold of it, don’t worry - just omit it as it still tastes great without! ⚠️ Handle turmeric root with care as it stains anything it touches!
Serves 4-6
Ingredients
3-4 tbs rapeseed oil
1 brown onion, diced
4 garlic cloves, crushed
2 cans chickpeas, drained
150g frozen baby carrots
3 stalks celery, roughly sliced
Thumb sized fresh ginger root, 1/2 crushed rest julienned
Thumb sized fresh turmeric root, julienned
3 sprigs of rosemary, picked and chopped finely
1 veg stock cube dissolved in 750-850ml boiling water
3 bay leaves
1 lemon, juiced
Fresh red chilli, sliced into rings
Fresh parsley or coriander, roughly chopped
Salt & pepper
Method
Warm the rapeseed oil in a deep, medium-large pot. Add the onion and fry over a medium heat for 3 minutes until soft. Add the garlic, ginger & turmeric root and fry for about 1 minute.
Add the chickpeas, carrots, celery, rosemary and bayleaf. Stir fry for about a minute or two.
Pour in the stock, stir and bring the pot to a simmer. Lid on, lower the heat and cook for about 25-30 minutes.
Once done, pour in the lemon juice and give it one last stir. Taste & season.
Divide into bowls and garnish with fresh red chilli and green herb of your choice. Serve with a warm focaccia or any crusty bread.
Enjoy!
