Turmeric Vegetable Broth
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 tablespoons vegetable or coconut oil
- 4 cups vegetable scraps I used onions, leeks, bell peppers and carrots
- 1/2 cup roughly sliced turmeric
- 1/4 cup roughly sliced ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon yellow mustard seeds
- 1 dried kefir lime leaf optional
- 1 bunch cilantro stems
- 3 parsley stems
- 3 smashed garlic cloves
- 8 cups water
Ingredients
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Instructions
- 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.