Here’s an easy, quick and healthy recipe for you! You can make this broth in less than 30 minutes, refrigerate it and have it on hand during your busy week. Combine it with vegetable leftovers, with rice, quinoa or chickpeas and enjoy a tasty, plant based, oil free soup packed with healthy ingredients.

Years ago I befriended an Ayurvedic doctor who had a medical practice in Mirzapur (Uttar Pradesh, India). He gave me a warm yellow colored soup with lentils, fresh coriander and told me to write down the recipe. 'Eat this healing soup, Mirjam. As often as you can!'

A few years later I was traveling through Vietnam and to my surprise I ate a soup that basically resembled the Indian version, but now prepared with tofu and mushrooms. Here too I was told that this 'tumeric broth' is one of the healthiest basic soups you can eat.

I often prepare this broth. I make two liters and eat it for lunch or dinner. You can combine it with so many healthy ingredients (I'll give you suggestions and the recipe below). This way you are assured of an easily digestible, warming soup for days. Tonight I added Brussels sprouts, a tomato and rice noodles. It's freezing outside, here on our French mountain. Inside the fire burns and we warm ourselves with a steaming bowl of soup.

WHAT YOU NEED

• 1 onion- diced

• 1 tbs fresh ginger, grated

• 5 garlic cloves finely minced

• 2 tsp turmeric powder

• ¼ tsp mustard seed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 teaspoon salt (or to taste)

• 2 liter vegetable broth (I use broth without salt)

• ¼ teaspoon cayenne (more if you like spicy)

• 2 tsp apple cider vinegar

WHAT YOU DO

• In a large heavy bottom pot or dutch oven, saute onion in a little water till the onions are soft. Add ginger, garlic, and fresh turmeric and saute for a few minutes. Add the mustard seeds, cumin, coriander, and turmeric power and saute a few more minutes.

• Add vegetable stock and salt. Bring to a boil followed by a simmer for 15 minutes. Add vinegar. Taste and add more spices (cayenne) to your liking.

• You now have your soup basis which you can refrigerate or freeze.

• Recipe and add-ons described below the photos.

WHAT YOU CAN ADD TO THE SOUP

• Brussels sprouts

• Chickpeas

• Rice noodles

• Rice

• Quinoa

• Bok choy

• Lentils

• Tomatoes

• Fresh herbs (like cilantro, dill)

• Carrots

• Cauliflower

• Coconut milk (especially if your soup is too spicy!)

• Broccoli

• Mushrooms

• Just mix and match and enjoy!