Detox Vegetable Broth with Turmeric and Ginger

This detox vegetable broth, infused with turmeric and ginger, is easy to make and perfect for a detoxifying boost!

Sometimes in this life, I just need to take a step back and reevaluate.

We are busy, consumed creatures of habit, aren’t we? Rushing from point A to point B, trying to get through the days, working for the weekends.

I learned about mindfulness far too late in life. It’s one of those things I wish I could go back in time and tell myself about. (That; and to never, ever cut my own bangs.)

I feel that it’s very important to practice mindfulness and to reevaluate ourselves and our situations. To ask ourselves the big questions. Am I where I want to be in my life? Is the person I’ve become a person to be proud of? Am I happy at my job, living in my city, in my relationships, etc.

This detox vegetable broth is just a broth and it’s most likely getting far more philosophical attention than it deserves.

And yet still, it reminds me of this idea. The idea of taking a step back. And not reversing time, never reversing time; but concentrating on the most important time there is: the present.

Mindfulness is about taking care of ourselves and one of the most important and powerful ways we can take care of ourselves is with food. Many things in this life are out of our control, even certain things that come to our health and our bodies. However, food is not one of them. That’s always in our control. We choose what we put into our bodies, and that’s powerful, isn’t it?

I like to make this detox vegetable broth to remind me of that.

It’s a subtle and simple reminder. A reminder to myself to take care of myself, to reevaluate, to detox.

Sometimes it’s not even our bodies we need to detox, but it’s our minds. A way of looking at something, of shedding negativity, of unloading some of the weight we’re carrying on our shoulders.

Ever feel like that?

I certainly do.

This detox vegetable broth is made the same way you would make any regular ole vegetable broth. And it can be used in the same way, too. You can use this as a base to soups or stews, and you could use it to replace water when making rice or quinoa. It’s full of warm, comforting, slightly spicy flavors. And it’s quite delicious.

However, my favorite way to eat this is to simply sip it. I make a big batch and heat up a warm cup of it in the afternoon and drink it as a little boost, if you will. It gives me a nice pick-me-up and it makes me feel good. It forces me to slow down and to sip the hot broth slowly.

I will say, to be clear, that I do not believe in all-juice or all-broth detoxes. I am not telling you to drink this and only this for a certain amount of days. This broth is meant to be added to your healthy diet. I feel that doing extreme low-calorie fasting does the body more harm than good. I like to detox with real foods.

And you really don’t have to get fancy here when it comes to real, detoxifying foods.

This detox vegetable broth is full of vegetables, greens, and spices that help detox the body.

Parsley, a powerful antioxidant, helps remove toxins and fats from the kidneys. It’s full of beta-carotene, vitamin C, and chlorophyll, and helps regenerate cells while strengthening the body’s immune system. It’s also a natural diuretic. Another diuretic, cabbage, also helps rid the body of excess fluid and toxins. Cabbage is rich in sulfur-containing compounds, which are proven to help the liver break down toxins.

Garlic is no new player in the detox game. Garlic has been used medicinally for thousands of years. Garlic contains high amounts of both vitamin C and antioxidants which help support the immune system and liver while fighting free radicals.

Although that old wives’ tale of putting onions in your socks while you sleep to purify your blood has been proven false, onions still have tons of benefits and are rich in cancer-fighting compounds.

Ginger and turmeric are two components of this detox vegetable broth that makes it a bit more unique than your typical broth. Both are packed with detoxifying properties and natural anti-inflammatory compounds. Additionally, ginger and turmeric are both powerful aids in digestion.

For all these reasons and more, this broth is as lovely and healing as it sounds.

I hope that you’ve enjoyed this detox vegetable broth. What are your favorite ways to ‘detox,’ be it mentally or physically? Let me know in the comments below.

and here’s a few things you may need for this recipe:

Simply Organic Ground Turmeric Root  //  Le Creuset Enamel-on-Steel 6-Quart Covered Stockpot  //  Ball Pint Mason Jars {BPA Free}  //  Yogi Detox Tea

This post contains affiliate links but are always products I highly recommend.

Detox Vegetable Broth with Turmeric and Ginger

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• Author: Tiffany La Forge
• Prep Time: 10 mins
• Cook Time: 90 mins
• Total Time: 1 hour 40 minutes
• Yield: 4 quarts 1x

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Description

This healing, vegan detox broth is comforting, delicious, and full of detoxifying properties.

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Ingredients

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• 1 gallon filtered water
• 1 large onion, roughly chopped
• 1 leek, roughly chopped (including tops)
• 4 cloves garlic, sliced in half
• 3 parsnips, roughly chopped
• 1 bunch parsley
• 1/2 head green cabbage, roughly chopped
• 1 3-inch piece of ginger, roughly chopped
• 3 celery stalks, roughly chopped
• 1 tablespoon ground turmeric
• Sea salt to taste

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Instructions

1. Thoroughly wash and clean all of the vegetables. You do not need to peel any of the vegetables and aromatics for this broth, but it is up to you. Peeling them (ginger, garlic, parsnips, onion) will give the broth a cleaner taste and appearance, but it is not necessary.
2. Combine all of the vegetables and the water into a large stock pot. Bring to a simmer, cover with lid, and gently simmer for 90 minutes.
3. Strain the liquid through a fine mesh strainer and discard the vegetables. Store in mason jars or airtight containers in the refrigerator for 1 week, or freeze.
4. Enjoy warm or use as a soup base or while making quinoa or rice.

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Notes

You can save the vegetables you discard from the broth for another use. I will usually discard the parsley and ginger and keep the onion, parsnip, and cabbage mixture for a dinner side dish.

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Nutrition

• Serving Size: 1 serving (2 cups)
• Calories: 52
• Sugar: 4g
• Sodium: 45mg
• Fat: 0.5g
• Saturated Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 1.7g
• Cholesterol: 0g

Last Updated on July 5, 2018 by Tiffany