‘Soup is a cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as a five o’clock cup of tea or the cocktail hour’.
When there is a lot of pressure building in the atmosphere, you can feel it in your body. It builds up like a crescendo and then with an almighty crash it breaks…and there is something different, something clearer, something better that comes afterwards.
The weather of late has been like this, you feel the unbearable humidity build, giving rise to a billowy thunder clouds, rolling in and soaking the parched earth with relentless rain. After the rain it can get chilly and damp, until you find the warmth again, this time with less pressure, a streaming sun and even a rainbow if you are lucky. This type of weather reminds me of the monsoon rains in Africa, which is where we would often go on school break. It is at these times, when there is a chill in your bones that a wholesome broth will revive you and comfort you all within the first bowl.
This broth is great for your immunity, with turmeric, ginger and garlic, as well as great for detoxification with the cumin and coriander. I eat it as a broth on its own, add noodles and veggies for something more substantial. Mr B doesn’t like broth, so I’ll use it as a stock for pasta, rice or quinoa to add a little extra nutrition without him noticing.
I have given you two recipes, one which will save you time and give you a lighter broth and one which will take a little longer, which will give you more depth in flavour. Both are beautiful, fragrant and will bring warmth to your soul.
Ingredients
10-minute recipe
- 4 turmeric and ginger tea bags (Rishi Tea is great for this)
- 3 cups water
- 1 tsp. rock salt
- ½ cup coconut milk
- 1 tbsp. lime juice
30-minute recipe
- 2 tsp. oil
- 1 onion, diced
- 1-inch ginger, grated
- 3 cloves garlic, grated
- 3 tsp. turmeric, grated or 2 tsp. powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. salt
- 2 cups water
- 2 cups vegetable stock
Method 1
- Bring the water to a boil, take off the water and steep the teabags for 5-8 minutes till deeply golden
- Add the coconut milk, lime and salt
- Bring to a simmer, taste and adjust for seasoning
Method 2
- Heat the oil in a pan at a medium-low heat
- Add the onions and gently cook until translucent
- Add a little water if you need to stop them sticking to the pan
- Add the ginger and garlic and turmeric, fry to release flavors, 2 minutes
- Add the cumin, coriander and salt. Fry for one minute
- Add the water and stock
- Bring to a boil and then down to a simmer
- Taste. If you want it lighter take it off the heat now, if you want a more intense flavor let it simmer and reduce
