Ginger & Turmeric Broth with Konjac Noodles and Greens

Serves 1

INGREDIENTS

• 2 inch knob of peeled ginger

• Knob of peeled turmeric, the size of your pinky

• 2 small or 1 large garlic clove

• 1 tbsp tamari

• 1 tsp extra virgin olive oil

• 1 cup of bone broth or stock - Beef, chicken or veggie (I used beef beef bone broth)

• pinch of Stevia (optional)

• 1 small handful of konjac noodles

• 1 large handful of any greens (silverbeet, asian greens, kale)

METHOD

1. In a food processor add the ginger, garlic cloves, tamari & turmeric and process to a chunky paste. If you don’t have a food processor just use a grater and mix everything together 

2. Add the extra virgin olive oil to a saucepan on medium heat and then add the paste. Cook for a minute to allow the flavours to release from the spices 

3. Add 1 cup of bone broth or stock. 

4. Add a small pinch of pure stevia (optional for a little sweetness) and a another splash of tamari if needed 

5. Bring to a simmer and cook covered for 5 minutes

5. Add the konjac noodles and spinach and once the greens become vibrant in colour it's ready to serve 

 Learn about the benefits of turmeric here