Turmeric Detox  Broth

INGREDIENTS:

For 4 servings

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Turmeric Broth:

• 1 tbsp olive oil

• 2 white onions – diced

• 1 tbsp fresh ginger, finely grated

• 5 garlic cloves, finely grated

• 1 tbsp fresh turmeric, finely grated (or 2 teaspoons turmeric powder – or a little bit of both)

• 1 tsp cumin

• 1 tsp coriander

• 1 teaspoon salt

• 4 cups water

• 4 cups veggie stock

• Juice from 1 lime

 

Additional ingredients (Optional – or can be changed):

• 1 large sweet potato

• 80g rice noodles (can add more)

• 2 handfuls spinach

• 250g tofu

• Toppings: coriander, chilli flakes

DIRECTIONS:
 

1. Preheat the oven to 180 degrees (C) fan-force and roast the tofu with some olive oil for 20 minutes.
    

2. 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.
    

3. 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. 
    

4. 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).
    

5. 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!