Turmeric Vegetable Broth

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Turmeric Vegetable Broth
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large stockpot over medium heat until shimmering. Add the turmeric and saute for a few minutes. At this point, you can add the vegetable scraps and saute until browned for a deeper layer of flavor, but it's not necessary. Add the remaining ingredients, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine mesh strainer and transfer to multiple smaller containers (I use quart sized canning jars). Allow to cool to room temperature and transfer to the refrigerator for a few days or to the freezer for up to 6 months.
Recipe Notes

1) I didn't find the flavor from this amount of turmeric overpowering so you could try adding more if you like; 2) any of the herbs and spices are optional - just use what you have on hand and like; 3) this recipe makes about 8 cups.