Tasty turmeric broth can help you keep your immune system strong and healthy year-round. Have you noticed how elderberry syrup and other immune-boosting foods like turmeric show up in news feeds with flu season? I used to stock my kitchen with them in the fall before the winter holidays. But this year, I’ve taken a new view of strengthening immunity.
When you think about it, the many things we can do to bolster our cold and virus resistance are the very things that benefit our life in general. Why should we wait until we are at risk of getting sick to take steps? We have everything to gain and nothing to lose by choosing foods and creating a lifestyle that supports an iron-clad immune system.
I suppose I look at it that way because so many of the things on my stay-healthy list are also the best tasting foods and most enjoyable activities in my day. Now I’ll admit I am still perfecting the discipline it takes prioritize these habits. However, when I exercise intention over distraction or short-term gratification, the payoff is gold.
What’s on your healthy lifestyle list? For me, its Wim Hof breathing, swimming or showering in cold water, stretching, organic gardening, plant-based diet, music, meditation, laughter, hugs, creative projects, extended time in nature, and getting enough sleep. Yes, some of those things sound pretty ordinary. However, I’ve read and directly experienced how each one has a marked positive impact on health. Sounds pretty good, right?
In the same way those activities are both healthy and pleasurable, I have sought to create superfood recipes that score in both taste and nutrition. This recipe for fresh turmeric and garlic broth is astonishingly delicious. I say astonishing because I haven’t held back on the amount of garlic or turmeric in this soup. Indeed, it’s loaded with both. In addition, it has a hefty handful of vitamin-packed fresh parsley. Finally, I’ve included black pepper and a touch of fat from my healthy homemade bouillon. These two ingredients are said to have a synergistic action that increases the benefits of turmeric root. They also contribute a nice depth of flavor to the broth.
It’s quick and easy to simmer up a pot of this excellent immune-boosting broth. Once it’s ready, it’s marvelous sipped from a mug. When I am making it for the family, I love to use it as a noodle soup base. You know, a sort of vegan no-chicken soup for body and soul. It’s savory, warming, strengthening, and just plain comforting.
You can use any type of noodle you like, but most often I choose thin quinoa linguine or whole-grain Pad Thai style rice noodles. Break them up before adding to the pot, and everyone will enjoy fat spoonfuls of pasta in their bowl. What a fantastic way to strengthen your immunity and enjoy lunch at the same time. Why wait to enjoy all the good things in life!
Tasty Turmeric Broth For Immunity
- 6 cups water, divided
- 2 whole bulbs garlic
- 1/2 cup sliced fresh tumeric root
- 1 tsp salt to taste
- 1 tsp vegan no-chicken bouillon*
- 1/4 cup finely minced flat-leaf parsley
- 1/4 cup sliced fresh oregano, basil or sub more parsley
- generous amount of cracked black pepper to taste
- Optional 3 oz. (2 cups if broken) thin, rice or quinoa noodles
- Scrub turmeric but leave peel on. Slice turmeric. Mince parsley and oregano if including.
- Break apart bulbs of garlic and separate cloves. You don't have to peel the cloves, just rub off any excess skin. Place in a pot with sliced turmeric and 4 cups of water. Bring to a boil and cook over low heat for 20 minutes.
- Place a strainer over the top of a blender jar. Pour broth through strainer. Remove half the garlic cloves to a bowl or plate and let cool. Toss out remaining turmeric and garlic. Or, keep the extra garlic to spread on bread.
- Once reserved garlic is cool enough to handle, slip off the skins. Add peeled garlic cloves to broth in blender. Secure a lid on blender. Begin blending on low and turn speed up to high gradually. Take care not to get burned by hot broth. Blend until there aren't any chunks of garlic showing.
- Strain blended broth back into cooking pot. Add remaining 2 cups of water, salt and vegan no-chicken bouillon. If adding pasta, bring to a boil and cook 15 minutes or until noodles are done. Toss minced herbs in at end. Remove from heat. Add cracked pepper and adjust salt if needed.
- If not adding pasta, bring soup to a boil and toss in minced herbs. Stir and remove from heat. Add cracked black pepper and adjust salt if needed.
- Broth can be stored for up to three days and used to make noodle soup when it's convenient.