This is one of those amazingly invigorating homemade broth recipes – an excellent remedy to ease sore tummies and congested noses. Flavored with spicy ginger root and earthy ground turmeric, as well as a plethora of other vibrant veggies, this broth is as robust and bold as it is colorful and aesthetically pleasing. You can slurp this down on its own, or you can store this homemade broth in the fridge for a week or two, using it in place of boxed broths for soups or the like.
Secrets To A Good Homemade Broth
Making a broth is easy enough. All you have to do is boil some veggies in water, and you’ve got yourself a basic broth. But we don’t want just any old vegetable broth, we want one that is spectacular and flavorful, one that can easily stand on its own.
Here are some tips and tricks that you can take to ensure your vegetable broth turns out to be sublime.
– Broil some of your veggies beforehand!
Quickly broiling your veggies in the oven will impart some char, and bring out more flavor from them overall. In this recipe, broiling the ginger, yellow onion, red bell pepper, carrots, garlic, and roma tomatoes transforms them into tastier versions of their formerly raw selves. That way, when you go to boil them for the homemade broth, they’ll have a more intense flavor to impart throughout.
– Don’t waste the greens!
In this homemade broth, if you can find organic carrots, don’t waste the carrot tops attached to ’em! Carrot tops have a sweet and floral flavor to them, so they are a welcome addition.
– Lemons!
Instead of adding salt to bring out flavor, add 1/2 a lemon near the end of the boiling process instead. Lemon has a great ability to emphasize other flavors in a similar way that salt does, and so it’s a wonderful ingredient in a homemade broth – everything else will be made more bold and bodacious when highlighted by it.
Just be sure not to let the lemon stew for too long, or it can become overwhelmingly sour and bitter. The last 5 – 10 minutes of broth boiling should do it.
– Strain well!
At the end of the alloted boiling time, once you’ve strained the veggies, really take the time to press all the juice and liquid from them. Guarantee that you extract as much flavor to impart that one last kick of tastiness.
All the Ingredient in This Homemade Broth
- Water
- Lots of ginger root
- Yellow onion
- Red bell pepper
- Carrots & carrot tops
- Garlic
- Roma Tomatoes
- Lemon
- Ground turmeric
- Ground black pepper
That’s it! It’s not all that complicated, really. All you need now is a large soup pot and an hour or so.
Turmeric in Broth
Ground turmeric is without question one of my favorite spices. It’s colorful, it’s uniquely earthy tasting, and it makes everything look more delicious, delectable and delightful, including this homemade broth.
For further proof, check out all these other recipes featuring this brilliantly orange powder!
- Roasted Beet Bowl with Turmeric Quinoa
- Turmeric Scones
- Fluffy Golden Milk Pancakes
- Turmeric & Ginger Tofu Frittata
- Chipotle Cashew Mac N’ Cheese
In addition to the flavor and color, ground turmeric is an excellent anti-inflammatory, yet another reason to include it in your homemade broth, especially if you’re looking for a peppy pick-me-up.
And the best way to make the most of turmeric’s anti-inflammatory benefits is to pair it with ground black pepper. When combined together, piperine (a compound in black pepper) increases the bioavailability of curcumin (the anti-inflammatory compound in turmeric).1
I’m not sure if the pairing of black pepper and ground turmeric really has that much effect in this particular broth, but the spiciness from the pepper and the earthiness of the turmeric is a great duo all the same!
Ginger To The Rescue
My other favorite root, aside from turmeric, is of course the one and only ginger root. It’s metabolism-revvingly spicy, it’s lively, it’s potent and powerful.
Much like turmeric, it’s not only a wonderful flavor around which to base a broth, but it also has plenty of anti-inflammatory benefits for you too, as well as the ability to quell an unsettled stomach. It’s common knowledge that ginger root has been used to ease irritated guts for ages.
Sore tummies stand no chance against a bowl, mug, or spoonful of this delicious ginger and turmeric broth.
If you enjoyed this homemade broth recipe with ginger and turmeric, consider leaving me a comment and recipe rating before you go! It helps me immensely.
Revitalizing Ginger & Turmeric Vegetable Broth
Equipment
- Baking Sheet
- Large soup pot
- Fine-mesh sieve
Ingredients
- ¼ cup ginger root, roughly chopped with skin on, about 6-inches of a whole ginger root
- 1 large yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 4 medium organic carrots, carrot tops removed (save them for later), and roughly chopped
- 6 large garlic cloves, smashed with the side of a knife and skins removed but left whole
- 3 Roma tomatoes, halved
- 8 cups water
- Handful of carrot tops, (from the carrots earlier) rinsed thoroughly
- ½ lemon, the half cut into two quarters
- ⅛ – ¼ teaspoon ground turmeric, whisked in, to taste
- ¼ teaspoon ground black pepper
Instructions
- Begin by roughly chopping the ginger, yellow onion, red bell pepper, and carrots, then placing them neatly on a baking sheet. Also, smash a head of garlic and halve some Roma tomatoes, and also place them on the baking sheet. Place the top rack in your oven about 6-inches from the top of the oven broilers, and then broil the baking sheet of veggies for about 7 – 10 minutes, until lightly charred. Watch this carefully, as it's easy to burn the veggies when under the broiler.
- Add the broiled vegetables to a large soup pot, along with the water, and carrot tops. Bring this to a boil, then reduce to a steady simmer, cover with the lid of the soup pot, and boil for about 45 – 50 minutes, stirring occasionally. Add the lemon slices about 40 minutes into boiling the broth. Boil just until the liquid is a nice warm orange color. You should be left with anywhere form 4 – 6 cups of broth.
- Lastly, with a fine-meshed sieve, scoop out all of the vegetables and various chunks, and then press them into the sieve over the soup pot, extracting all the moisture and flavor from it. After that, whisk the turmeric and black pepper into the broth, and then it's ready, either to use in a soup, drink on its own, or store in the fridge for later use.Note: After adding the broth to a mug or soup, you can season it to taste with a little rice wine vinegar/apple cider vinegar, for added flavor.
Notes
Nutrition
May you have good food in good company,
That Vegan Nephew
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