The Doctors Kitchen

Dr Rupy's Sipping Broth

Vegan
Dr Rupy's Sipping Broth
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Prep: 5 mins Cooks: 35 mins

Ingredients (Serves 6)

Metric
Imperial

  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 50 g gingerroughly chopped
  • 1 tbsp extra virgin olive oil
  • 8 garlic cloves
  • 5 cardamom podsbruised
  • 4 clove
  • 1 cinnamon stick
  • 2 red onionpeeled and halved
  • 1 green chillihalved lengthways
LunchDinner

This dish is from my cookbook Dr Rupy COOKS. This is a bit of a shared family recipe. A gingery, spicy cup of broth that I always make whenever I feel slightly under the weather; it will certainly perk you up! It has a rich collection of plant chemicals known for their anti-microbial properties, such as garlic, onion, ginger and cinnamon. Personally, I swear by it for coughs and colds. Simple to put together and intensely warming.

Prep: 5 mins Cooks: 35 mins

Ingredients (Serves 6)

Metric
Imperial

  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 50 g gingerroughly chopped
  • 1 tbsp extra virgin olive oil
  • 8 garlic cloves
  • 5 cardamom podsbruised
  • 4 clove
  • 1 cinnamon stick
  • 2 red onionpeeled and halved
  • 1 green chillihalved lengthways

Combine all the ingredients in a saucepan with 1.5 litres water and bring to a gentle simmer. Cook for 30 minutes, stirring occasionally. Remove the pan from the heat and strain the broth into a clean saucepan.

Season the broth to taste with salt. Ladle into mugs and sip hot, chilled or at room temperature throughout the day.

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