Recipe: Miracle Healing Broth (vegan, using coconut milk)

MIRACLE HEALING BROTH
VEGAN, GLUTEN-FREE, NUT-FREE, SOY-FREE, GRAIN-FREE, FREEZER- FRIENDLY

"One day, I was feeling run down and looking for something I could prepare effortlessly in just a few minutes. I made a list of my favorite healing foods, and then I started tossing things into a pot! Well, on my very first attempt, this broth blew me away. I still can't believe how amazing this healing broth tastes, and how incredibly nutritious it is at the same time. It's packed with fresh garlic, which is great for the immune system, as well as anti-inflammatory and antibacterial fresh ginger. The base incorporates coconut milk, so the broth has a super-luxurious, creamy texture that just feels so decadent. I strain the soup for an even smoother texture. A bit of fresh lemon juice and cayenne pepper provide an extra boost of immune-enhancing properties, as well as a kick of tart, spicy flavor! Make this healing broth whenever you need a serious energy boost, or when you are trying to heal from a cold."



MAKES 1 1/2 CUPS (375 ML) (1 OR 2 SERVINGS)
Prep time: 5 to 10 minutes
Cook time: 10 minutes

1 tablespoon (15 mL) virgin coconut oil
1 1/2 cups (375 mL) diced onion
6 medium/large cloves garlic, grated on a Microplane (1 packed tablespoon/15 mL; see Tip)
1 tablespoon (15 mL) grated fresh ginger
1/2 teaspoon (2 mL) ground turmeric, or to taste
1 (14 ounce/400 mL) can light coconut milk
1/4 teaspoon (1 mL) fine sea salt, or to taste
1/8 teaspoon (0.5 mL) freshly ground black pepper, or to taste
Up to 1/8 teaspoon (0.5 mL) ground cayenne pepper, to taste
1/2 teaspoon (2 mL) fresh lemon juice, or to taste

In a medium pot, melt the oil over low-medium heat. Add the onion, garlic, and ginger and stir to combine. Saute over medium heat, stirring frequently, for about 5 minutes, or until the onion is softened.

Stir in the turmeric until combined, followed by the coconut milk. Bring to a low simmer over medium-high heat.

Add the salt, pepper, cayenne, and lemon juice to taste. Simmer over medium heat for 3 to 4 minutes, or longer, if desired.

Place a fine-mesh sieve over a bowl. Carefully pour the broth into the sieve. With a spoon, press down gently on the solids to release a bit more broth. Compost the solids.

Pour the broth into one or two mugs and sip away! Leftovers can be stored an airtight container in the fridge for a couple of days or it can be frozen for 1 to 2 months. To reheat, place the broth into a small pot over medium heat, whisk to combine, and gently warm.

Tip:
I like to grate the garlic cloves on a Microplane because grated garlic infuses the broth with so much flavor. If you don't have a Microplane, you can mince the garlic cloves in a mini food processor or with a knife. Go slowly when you are grating garlic; it's easy to take some skin off your fingers!

Used by permission to Recipelink.com from Random House
Adapted from source: Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes by Angela Liddon