Comforting Broth-Based Soup Recipes
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(13)
Ingredients
6 servings
- 1-2 tablespoons olive oil ( or ghee)
- 1 onion- diced
- 1 tablespoon fresh ginger, grated or finely minced
- 4-5 garlic cloves- grated or finely minced
- 1-2 teaspoons turmeric powder (or 2-3 teaspoons fresh turmeric, finely grated – or a little of both, see notes)
- ¼ teaspoon mustard seed (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¾ – 1 teaspoon salt
- 4 cups water
- 4 cups veggie or chicken stock
- ¼ teaspoon cayenne, or more to taste
- Squeeze of lime juice or lemon juice ( to taste) or 1-2 teaspoons apple cider vinegar ( to taste)
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Preparation
Step 1
In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute 2-3 minutes until eh garlic is fragrant and golden. Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.
Step 2
Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
Step 3
Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)
Step 4
Remember to think and be sensible about cooking times for each ingredient you add.
Step 5
Save recipe for the next time?
