This broth is the most comforting and grounding meal ever! It’s also healing for the gut and will help heal the digestive tract. Try incorporating this soup into days when you need a digestive break – turmeric and ginger help to reduce inflammation in the body and miso paste is a great source of probiotics to help with digestion.
I love adding chickpeas to this broth to add some satiating protein but feel free to keep it light by leaving them out. I also love pairing this broth with some roasted sweet potato and tahini dressing. I hope you love it as much as I do!
Healing Lemon Turmeric Broth
- 1/2 cup of dried chickpeas (soaked overnight) – I use these
- 1 tbsp. of raw apple cider vinegar
- 2 tbsp. avocado oil
- 2 cloves of garlic, minced
- 1 small yellow onion, chopped
- 1 tbsp of minced ginger root
- 1 tsp. ground turmeric
- 2-3 cups of water
- 1 tsp. ground black pepper
- 1/4 tsp. Himalayan salt
- 4 pieces of star anise
- 2 bay leaves
- 1 large carrot, chopped
- 4-5 pieces of asparagus, cut in half
- 1 handful of chopped kale
- The juice of 2 lemons
- 1 tbsp. fermented refrigerated miso paste
- Toppings: sesame seeds, microgreens
- Cover the 1/2 cup of dried chickpeas with water and a splash of apple cider vinegar for 12-24 hours.
- In a pot on medium heat, add the avocado oil, garlic, onion, ginger and turmeric and saute for a few minutes.
- Next, add water, pepper, salt, star anise and bay leaves and bring it to a boil. Add the carrots, chopped asparagus and chickpeas, reduce the heat and let the broth simmer for about 10 minutes until the spices smell amazing!
- Once the chickpeas are fully cooked, add the chopped kale, lemons, miso paste and more salt and pepper to taste.
- Enjoy warm topped with sesame seeds and microgreens. Tastes delicious as leftovers too!
Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley