Turmeric Broth to Combat Sickness

Good morning, friends :)

Raise your hand if you are a turmeric lover like me? Beautiful golden color aside, turmeric is one of the most beautiful spices to ever come from this ever-giving earth. I’ve blabbed about it a thousand times on here – from turmeric soup to golden milk and lattes (you can find a list of its amazing benefits in that last link). This time, I’m saying “all hail turmeric” for its cold and flu-prevention benefits.

I feel like everywhere I turn, someone is blowing their nose or coughing – especially at work. I’m trying to prevent a cold in the most natural way possible, and turmeric is a spice that I’ve been turning to this year.

You can read to your heart’s content about why in this cool article, but to give you the gist of it:

Turmeric is considered a natural antibiotic. It features curcumin, a powerful antioxidant that can fight free radicals that hurt your immune system. If your immune system is damaged, you are more susceptible to infections and bacteria (you know, like the flu and common cold). Curcumin essential fights infections in the body. So really, why wouldn’t you be adding turmeric to just about anything?

While I love sneaking it into my potato hash, stir-fry dishes, and soups, I think sipping turmeric is just as delicious and an easy way to get that beautiful golden spice into your body. Whenever I drink it, I honestly feel like I am glowing from the inside out (or so I like to think).

Enough rambling, I guess I should move onto the actual recipe now. It’s easy, and it can be made as a huuuuuge batch! I’m happy drinking a piping hot mug of it each day.


You will need:

  • 2 carrots, cut in half
  • 4 stalks of celery, cut in half and with the leafy part still on it
  • 1 onion, cut in half
  • 8 cups of water
  • 4 tbs turmeric
  • 1 tbs Better Than Bouillon (optional if you like more flavor)
  • Salt and pepper, to taste

To make:

  • In a large pot over high heat, add all ingredients. Bring to a boil, then turn heat to low and allow to simmer for about 30-45 minutes.
  • Scoop out your vegetables and set aside (I totally eat these, or store for later!)
  • Laddle broth into your favorite mug, and sip sip sip.

You’ll have enough to sip each morning for the whole week. It’s super flavorful – especially if you decide on adding bouillon. I’ve made it both ways and slightly prefer the bouillon but I’m sure it is healthier without it. You don’t have to add the full tablespoon – play around with the measurements to find what works best for your tastebuds.

Let me know if you try this – I’d love to know who else is sipping turmeric broth in place of coffee in the morning. I wish you all stellar health! xx bianca


2 thoughts on “Turmeric Broth to Combat Sickness

  1. This sounds very interesting. I will take baby steps on the turmeric to see where my comfort zone is located. A definite must this winter.

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