Replenishing turmeric broth soup
1–2 tablespoons oil 1 onion, diced 2 tbsp fresh ginger,
grated or finely minced 4–5 garlic cloves, grated or
finely minced 2 tsp turmeric powder N tsp mustard seed (optional) 1 K tsp cumin 1 K tsp coriander O tsp salt 4 cups water 4 cups vegetable stock V teaspoon cayenne, or to taste 3 tsp apple cider vinegar 1 can cooked chickpeas, rinsed
and drained 4 oz. dry noodles 2 cups chopped cauliflower 2 large handfuls chopped kale Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
1. In a large heavy bottom pot, sauté onion in oil over medium heat for 2–3 minutes. 2. Add ginger, then lower heat to medium-low and sauté for 5 minutes until it begins to brown, stirring often. 3. Add garlic, sauté for 2 minutes, then add all other spices and cook 1 more minute. 4. Add water, vegetable stock and salt. Bring to a simmer. 5. Add in vinegar. Taste. Adjust salt, acid and spice level to your liking. 6. Add noodles and cauliflower and cook until tender. 7. Stir in chickpeas and kale. Serve. NOTE: any additional ingredients can be used depending on preference. Keep in mind that noodles, rice and dry lentils soak up water so more liquid may need to be added to the broth base to account for this.