Turmeric Detox Broth

INGREDIENTS:
For 4 servings
Turmeric Broth:
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1 tbsp olive oil
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2 white onions – diced
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1 tbsp fresh ginger, finely grated
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5 garlic cloves, finely grated
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1 tbsp fresh turmeric, finely grated (or 2 teaspoons turmeric powder – or a little bit of both)
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1 tsp cumin
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1 tsp coriander
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1 teaspoon salt
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4 cups water
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4 cups veggie stock
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Juice from 1 lime
Additional ingredients (Optional – or can be changed):
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1 large sweet potato
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80g rice noodles (can add more)
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2 handfuls spinach
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250g tofu
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Toppings: coriander, chilli flakes
DIRECTIONS:
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Preheat the oven to 180 degrees (C) fan-force and roast the tofu with some olive oil for 20 minutes.
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In a large heavy bottom pot, sauté the onions in 1 tbsp olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and sauté 2-3 minutes until the garlic is fragrant and golden. Add the cumin, coriander, and optional turmeric power and sauté 1-2 more minutes.
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Add water, stock and salt. Bring to a simmer. Add lime juice. Taste and adjust salt, lime and spice level to your liking. At this point you will have a flavourful base to add what you like.
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At this point I added the sweet potato and let it cook at a medium heat for 10 minutes until it softened. Once the sweet potato was nearly cooked I added the rice noodles and let them cook (NOTE: if you’re going to add more than 80g rice noodles cook them in a separate pot and then add them as they will soak up all of the liquid and turn the broth into a stew).
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Once the rice noodles are cooked add the baked tofu and spinach. Once the spinach has wilted it is ready for serving! Top with preferred toppings and enjoy!