Looking for a simple yet powerful way to support your immune system?
This easy-to-make turmeric and garlic broth is packed with natural ingredients that help boost your health.
Whether you’re looking for a cozy cup of wellness or want to turn it into a hearty noodle soup, this recipe has got you covered.
It’s quick, delicious, and packed with the immune-boosting benefits of fresh turmeric and garlic!
For Immunity-Boosting Turmeric and Garlic Broth
- Water – the base of the broth that allows the flavors of garlic and turmeric to infuse while simmering.
- Garlic – whole garlic bulbs create a rich, savory flavor and provide natural immune-supporting benefits.
- Fresh Turmeric Root – sliced turmeric gives the broth its golden color, warm earthy flavor, and anti-inflammatory benefits.
- Salt – enhances the natural flavors of the broth and balances the ingredients.
- Vegan Chicken Bouillon – adds depth and a savory “chicken-style” flavor while keeping the broth completely plant-based.
- Flat-Leaf Parsley – finely chopped parsley adds freshness and a light herbal flavor.
- Fresh Oregano or Basil – optional herbs that add additional aroma and complexity to the broth.
- Black Pepper – freshly cracked pepper provides a gentle heat and enhances the benefits of turmeric.
Optional Add-Ins
- Thin Noodles – can be added to turn the broth into a comforting noodle soup and make the dish more filling.
Immunity-Boosting Turmeric and Garlic Broth
Notes
Ingredients:
- 6 cups water, divided
- 2 whole garlic bulbs
- ½ cup fresh turmeric root, sliced
- 1 tsp salt (or to taste)
- 1 ½ tsp vegan chicken bouillon
- ¼ cup finely chopped flat-leaf parsley
- ¼ cup fresh oregano, basil, or more parsley (optional)
- Freshly cracked black pepper (to taste)
- Optional: 3 oz thin noodles (2 cups if broken)
Instructions:
- Prep the Ingredients:
- Scrub the turmeric root, leaving the peel on, and slice it.
- Mince the parsley and oregano (if using).
- Break apart the garlic bulbs and separate the cloves, rubbing off any excess skin but leaving them unpeeled.
- Cook the Broth:
- In a pot, combine the garlic cloves, sliced turmeric, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Strain the Broth:
- Place a strainer over a blender jar and pour the broth through the strainer.
- Set aside half of the garlic cloves on a plate to cool, and discard the remaining turmeric and garlic (or save the extra garlic for spreading on bread).
- Blend the Broth:
- Once the reserved garlic has cooled, peel off the skins and add the garlic cloves to the broth in the blender.
- Blend starting on low speed and gradually increase to high. Be careful not to burn yourself with the hot broth. Blend until smooth, with no chunks of garlic.
- Finalize the Broth:
- Strain the blended broth back into the cooking pot.
- Add the remaining 2 cups of water, salt, and vegan chicken bouillon. If adding noodles, cook them in the broth for about 15 minutes or until done.
- Stir in the minced herbs and remove from heat. Add cracked black pepper to taste and adjust salt if needed.
- Optional Noodles:
- If you're adding noodles, cook them separately and add them just before serving to prevent them from becoming soggy. If you're not using noodles, simply bring the broth to a boil, add the herbs, and season with pepper and salt.
- Storage:
- The immunity broth can be stored in the fridge for up to three days or frozen for up to three months. You can use it to make noodle soup when needed.
Notes:
- Vegan Bouillon: You can easily make your own vegan chicken-flavored bouillon in just five minutes. If using store-bought, I recommend Edward and Sons.
- Substitute for Fresh Turmeric: If fresh turmeric isn't available, you can substitute with 1-2 tablespoons of dried turmeric powder.
- Noodles: Some great gluten-free pasta options that work well in this broth include Ancient Harvest Organic Gluten-Free Linguine, Jovial Foods Organic Brown Rice Capellini, Annie Chun's Organic Brown Rice Pad Thai, and Lotus Foods Organic Brown Rice and Millet Ramen.
Nutrition
Calories: 119 kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 823mg | Potassium: 807mg | Fiber: 8g | Sugar: 1g | Vitamin A: 367 IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 14mg
- Can I use turmeric powder instead of fresh turmeric root?
Absolutely! If fresh turmeric root isn’t available, you can substitute with 1-2 tablespoons of turmeric powder. It will still give you that signature color and flavor, though fresh turmeric offers a brighter taste.
- Is it necessary to peel the garlic cloves before boiling them?
Nope! You don’t need to peel the garlic before boiling. Just break apart the bulbs and rub off any excess skin. This makes the prep process faster and easier. You’ll peel the cloves after cooking.
- Can I skip the blending step?
You can definitely skip the blending step if you prefer a chunkier texture. Just strain the broth and enjoy it as is, or blend it if you like a smooth consistency.
- How can I make this gluten-free?
This recipe is naturally gluten-free! If you decide to add noodles, just be sure to use a gluten-free variety, such as rice noodles or gluten-free pasta.
- Can I store leftovers?
Yes! You can store the broth in an airtight container in the fridge for up to three days. If you have any leftover noodles, store them separately. The broth can also be frozen for up to three months for later use.
