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Ginger-Turmeric Bone Broth With Greens
![Ginger-Turmeric Bone Broth With Greens](https://static01.nyt.com/images/2022/01/26/dining/21komolaferex1-broth/merlin_200470104_da347f40-5e3a-4507-abc2-fe5de3dbc9ee-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1quart bone broth or chicken stock, homemade or store-bought
- ½teaspoon ground turmeric
- 1garlic clove, grated
- 1(1-inch) piece ginger, scrubbed and grated
- Salt and black pepper
- 2cups torn greens, such as mature spinach, kale, mustard greens, dandelion or beet greens (optional)
- 1lemon, cut into wedges, for squeezing
Preparation
- Step 1
Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
- Step 2
Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.
Private Notes
Cooking Notes
The recipe mentions seasoning to taste with black pepper, but black pepper is required with turmeric to release the benefits of the turmeric. Google it—lots of info online about this essential pairing.
In the article, she says it can be made with vegetable broth, which is what I did. I also increased the garlic and ginger.
I made this with Veggie Broth, a bit more ginger & garlic than indicated and also threw in a cup of mixed mushrooms I needed to use. It was a warming, restorative broth- perfect for a chilly evening. If one wanted to make it a bit more substantial, an addition of 1 teaspoon or so of White (Shiro) Miso and a dash or two of toasted sesame oil will also enhance it. I know, I know... about making additions/substitutions to the NYT Recipes, but this one is a good starting point for riffing.
Sharon is right. One realizes turmeric’s anti-inflammatory benefit when turmeric is consumed with black pepper. And if consumed daily, say in juice, both should be organic.
Why does it ask for bone broth? Wouldn't a good homemade veggie broth or pot liquer be equally nutritious?
This recipe is perfect way to give the body a jolt of color, flavor, and nutrients. I like it with arugula and parsley.
This is really delicious and perfect for getting over a nasty bug. Added a lot of lemon. Used a mix of fresh and dried turmeric. I didn't add garlic bc it upset my stomach, but I'm sure it would be better with garlic. Added some leftover matzoh balls for serving when I made it for lunch and added leftover rice to the rest for leftovers. I could see adding all sorts of things to this in the future. Yum!
Delicious! My husband used fresh turmeric root and, after reading other comments, ground black pepper in it also.
Used this for a respiratory cold coming on and during the time of depleted energy. I used fresh grated turmeric (about 2 teaspoons ~ 1inch) that adds a nice depth to the undertone taste (not a spicy hot one that some ground dried turmeric selections have) and then a few peppercorns. I added a shake of lemon-pepper at the end. Soon, when feeling better, I might add ramen noodles for a more substantial soup time. And oyster crackers! (Beware the turmeric coloring + stain !)
I liked it, but not the kids
Great flavor profile. It’s a great way to add turmeric to your diet since it mixes well in the broth. So easy - I just cooked it a little longer with the greens since I used beet greens and I prefer them a little softer.
What about grated fresh turmeric - would that work?
I used fresh grated turmeric and it worked great.
Followed another's suggestion and sauteed a few cremini mushrooms with the garlic before adding the broth. I had fresh turmeric from the farm stand and grated about 1tsp each of turmeric and ginger and added to only 8 oz of broth, so the flavors were really strong, and I LOVED it. Healthful comfort food!
Yes the freshly ground black pepper is necessary for the anti-inflammatory effects of turmeric but also remember turmeric was where the Indians got such vivid & deep yellows for their paints & stains! Stainless & glass are impervious but anything else touched w'turmeric & not cleaned up immediately will be as permanently stained as if you'd used a yellow permanent marker! I have the once white counter top to prove this fact!
This looks delicious but I'd only want to make it a cup at a time. What would the proportions be for that? Can you freeze broth and take it out one portion at a time to make the soup? What would the proportions be then?
A quart is 4 cups. If you just want to make 1 cup, divide each of the other ingredients by 4: 1/8 tsp turmeric, 1/4 garlic clove, 1/4” piece of ginger, 1/2 cup of greens, 1/4 of a lemon. Alternatively you could freeze the seasoned broth in 1 cup portions, adding the greens after you reheat the frozen broth. And then seasoning with lemon.
Question: did you add the garlic and ginger during the simmering time? Or after simmering to steep off the heat for a few minutes? Just curious how others interpreted the directions. I made this without the greens to have a broth for sipping from a mug, but also think this could be a great base for adding veggies, small bits of tofu, etc for something heartier.
This was so simple, so delish! And I used frozen spinach, which I lightly microwaved, then drained. Love when such simplicity tastes so good. Thank you!
Using fresh tumeric is more powerful and healing. Peel, chop and simmer along with ginger.
Added some diced onion for texture and used two garlic cloves and 1.5 inches grated ginger to the chicken broth. Baby spinach and broccoli rabe greens. Used lime juice instead of lemon. Truly delicious and very healthy.
I made this with Veggie Broth, a bit more ginger & garlic than indicated and also threw in a cup of mixed mushrooms I needed to use. It was a warming, restorative broth- perfect for a chilly evening. If one wanted to make it a bit more substantial, an addition of 1 teaspoon or so of White (Shiro) Miso and a dash or two of toasted sesame oil will also enhance it. I know, I know... about making additions/substitutions to the NYT Recipes, but this one is a good starting point for riffing.
I personally love the comments with additions and substitutes, so thank you!
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