Ginger-Turmeric Vegetable Broth

Name: Ginger-Turmeric Vegetable Broth
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Mixed vegetables (carrot, celery, cabbage) – 1.5 cups; Ginger, sliced – 1 inch; Garlic, crushed – 2 cloves; Turmeric powder – 1/2 tsp; Black pepper – 1/4 tsp; Vegetable stock or water – 3 cups; Salt – to taste; Lemon juice – 1 tsp

A light ginger-turmeric vegetable broth with carrot, cabbage and lemon, a warm, hydrating mug to sip slowly after a heavy day or on a cold evening.

Light meal
Quick to make
Vegan

Why you'll love this

Light, clear and warming, with fresh ginger and a squeeze of lemon, this broth is something to sip from a mug on a chilly evening or when you want something gentle after a heavy meal.

Good for: Light meal · Queasy days · Comfort food · Vegan · Pregnancy

Total Time

20 min

Serves

2 people

Calories

70 kcal

Nutrition highlights

Estimated, per serving

70kcal

Calories

Protein

Fat

12g

Carbs

Key Pregnancy Nutrients

Fibre3 g
Vitamin C18 mg
Potassium285 mg
Vitamin A420 mcg

Why it can be useful during pregnancy

A mug of this broth is mostly warm liquid and soft vegetables, which makes it an easy way to take in fluids during pregnancy. Carrot gives it beta-carotene, which the body turns into vitamin A, and it is low in fat, so some people find it easy to sip in small amounts when they feel queasy.

Vitamin A
Carrot brings beta-carotene, which your body turns into vitamin A for vision and normal growth. Plant beta-carotene has no upper limit in pregnancy, unlike vitamin A from liver.
From: carrot
Hydration
Made with three cups of stock or water, this broth adds fluid to your day in a warm, savoury form that is easy to sip slowly.
From: vegetable stock
Vitamin C
Cabbage and a squeeze of lemon juice add vitamin C; have the broth with a dal or roti meal to help absorb their plant iron.
From: cabbage, lemon juice

General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.

Ingredients

What's in it

Mixed vegetables (carrot, celery, cabbage) – 1.5 cups
Ginger, sliced – 1 inch
Garlic, crushed – 2 cloves
Turmeric powder – 1/2 tsp
Black pepper – 1/4 tsp
Vegetable stock or water – 3 cups
Salt – to taste
Lemon juice – 1 tsp

Easy substitutions

Vegetable stock or water → Water with a little extra ginger and salt
Ready-made stock cubes are often salty and can contain wheat or soy; plain water keeps the broth simple.

How to make it

1
Bring vegetable stock/water to a boil with ginger, garlic, and turmeric.
2
Add mixed vegetables; simmer for 10-12 minutes until tender.
3
Season with salt and black pepper.
4
Stir in lemon juice just before serving; drink warm.

Pregnancy-friendly tips

Ginger may help some people with mild nausea; sip small amounts slowly rather than a big bowl at once.
On its own it is low in protein, so stir in a spoon of cooked moong dal to make it more filling.
Make a pot and keep it in the fridge, then reheat one mug at a time until steaming hot.

Frequently asked questions

Is ginger broth okay on queasy days?

Ginger may help some people with mild nausea, and warm, plain fluids sipped little and often are easy to manage. If you cannot keep food or fluids down for 24 hours, feel very weak, or have a fever or tummy pain, contact your doctor or midwife.

Is this broth enough as a meal?

Not on its own. At about 70 kcal a serving it is very light, so pair it with a roti, rice or dal to get protein and energy.

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