Anti - Inflammatory Turmeric Broth Soup

• 1-2 tablespoons oil
• 1 onion- diced
• 1- 2 tablespoons fresh ginger, grated or finely minced
• 4-5 garlic cloves- grated or finely minced
• 2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated – see notes)
• ¼ teaspoon mustard seed (optional)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¾ – 1 teaspoon salt
• 4 cups water
• 4 cups veggie stock
• ⅛ teaspoon cayenne, or to taste
• 1-3 teaspoons apple cider vinegar – or lime or lemon juice ( to taste)
• 1/2 cup chopped cilantro
• You can add any veggies (or drink as is) I suggest using the Zucchini Noodles from this recipe and a cup of cooked chick peas to make this perfectly balanced and a true comfort food.

instructions

1. In a large pot saute onions in about 3 Tablespoons of EVOO or avocado oil over medium heat for 6-9 minutes.
2. Add ginger then Lower the heat to medium low and saute additional 6-9 minutes until it begins to brown, stirring often.
3. Add garlic, saute 3 minutes.
4. Add all other spices and cook 1 more minute.
5. Add water, stock and salt. Bring to a simmer.
6. Add vinegar or citrus.
7. Adjust salt, acid and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate this or freeze in batches for later use.
8. Add cilantro, serve, enjoy!

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