3 cloves garlic, smashed
2 tbsp finely grated ginger
1 tbsp fresh grated turmeric
1500 mls chicken bone broth (or use your own homemade vegetable broth)
500 mls water
ground black pepper, to taste
2 handfuls coriander, chopped or roughly torn
vegetables of your choice (I used mushrooms, carrots and courgette)
sea salt or pink Himalayan rock salt, to taste
Combine garlic, turmeric, ginger, stock, water into a large pot.
If adding chicken, simmer for 5 – 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
Add vegetables and continue to cook for another 2-4 minutes.
Season with ground black pepper.
Add coriander and season with salt just before serving.
Serve in large bowls and sip slowly.