Golden Turmeric Broth with Ginger and Cardamom

The Broth Kitchen • Recipe 10 • IndigoKoi Wellness, LLC

Earthy turmeric meets ginger and a restrained touch of cardamom in a vividly golden cup.

Vegan strained broth | Yield: About 5 cups | Time: 30 minutes

Ingredients

• 6 cups unsalted vegetable broth

• 2-inch piece ginger, sliced

• ½ teaspoon ground turmeric

• 3 green cardamom pods, lightly crushed

• 1 shallot, sliced

• ¼ teaspoon black pepper

• 1 tablespoon lemon juice

Method

1. Combine everything except lemon juice in a saucepan. Bring to a boil and gently simmer 20 minutes.

2. Strain through a fine sieve to remove ginger and pods; some turmeric will remain suspended. Stir in lemon juice.

Coach Winona’s kitchen note

Swirl before serving because ground turmeric settles. These spices are used for flavor, without a therapeutic dose or promise.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety