This turmeric detox broth recipe is a total healing health-booster. Courtesy of Feasting At Home on behalf of Graze, it’s made with plenty of flavours, such as turmeric, ginger and spices. The turmeric gives it a rich golden-yellow colour, as well as a nice aroma and anti-inflammatory and immune-boosting goodness. The pumpkin seed topping adds some crunchy protein and fibre.
Ingredients (serves 6)
1tsp coconut oil
1 onion, finely diced
1 thumb-sized piece of fresh ginger, peeled and grated
2 fat garlic cloves sliced
2tsp of turmeric powder
1tsp ground cumin
1tsp ground coriander
1L chicken bone broth/stock (or veggie bouillon)
400ml water
Salt and pepper
½ butternut squash, cubed
½ celeriac, cubed
200g red split lentils
2 handfuls fresh baby spinach
Handful pumpkin seeds
Method
Sauté off the onion, ginger and garlic until soft and add the turmeric, stir to coat everything then add the cumin and coriander.
Continue to heat for one to two minutes to release the aromas from the spices. Then add the stock, water, salt and pepper. Bring to a simmer.
Then add the butternut squash, celeriac and red split lentils.
Simmer in the stock for 20 minutes until the lentils have swollen and the vegetables are soft. Add a couple of handfuls of fresh baby spinach and take off the heat.
Once cooled, blitz with a hand blender, leaving a little bit of texture.
Serve with lots of chopped fresh parsley, a handful of pumpkin seeds and a squeeze of lemon or lime.
Recipe courtesy of Graze
