Healing Miso Turmeric Lemon Broth Bowls


Anti-inflammatory, nourishing and bright, this soup is my newest go-to when my body is craving a warm hug. The broth gets its stunning sunshine hue from turmeric root, ginger root, and fresh lemon juice, while my favorite grain gives it a grounding bite reminiscent of one of my favorite childhood sick-day soups (but way better, both in taste and for you). 

I make this two ways: either as a stand-alone broth to which I add my favorite Kombu-Soaked Farro, beans, and vegetables, or as a toss-it-all-in quick meal on a cold (or sick) day. Crusty, coconut-buttered bread loves to be dipped in this, and leftovers can obviously be made into tacos (seriously)! Both versions are below.

Healing Miso Turmeric Lemon Broth Bowls

Vegan // Makes Roughly 7 Servings



  • 1/2 Yellow or Sweet Onion, thinly sliced
  • 3 Cloves Garlic, minced
  • 1 Teaspoon Coconut Oil, melted
  • 2 Cups Organic Vegetable Broth
  • 2 Cups Filtered Water
  • Juice from 3 Lemons
  • 4-5 Tablespoons Miso Paste
  • 2-3 Inch Piece Turmeric Root, peeled & minced
  • 1-2 Inch Piece Ginger Root, peeled & minced
  • Spices: A few shakes each to taste: Freshly Ground Turmeric, Red Pepper Flakes, Cayenne Pepper (just a pinch!), Cracked Black Pepper, and Sea Salt (just a pinch!)
  • 1-1.5 Cups (or one can, drained and rinsed) Great Northern Beans
  • Optional Favorite Vegetables: I sometimes stir in Curly Kale, Broccoli, and/or Peas at the end

Additionally, either:

* Farro cooks like pasta: fill a medium-sized saucepan with water and bring to a boil. Add farro (1 cup dry yields a little over 2 cups cooked), and cook for about 20 minutes, until just al dente.


1. Warm the coconut oil, onions, and garlic in a saucepan over medium heat. 
2. Cook, stirring occasionally, until the onions begin to appear translucent.
3. Add all remaining ingredients (vegetable broth, water, lemon juice, miso paste, turmeric and ginger root, spices, beans), and stir to combine. If you'll be cooking the farro in the broth, add that now!


4. Lower heat to simmer and let cook for ~25 minutes. 
5. Stir in any extra veggies and/or the Kombu-Soaked Farro at the end.
6. Taste, adjust seasonings as needed, and serve! Garnish with extra lemon slices and cracked black pepper, if desired. 


When stored, the farro may soak up the broth. To reheat and thin, place on stovetop over low-medium heat and stir in 1/2 Cup Organic Vegetable Broth + 1/2 Cup Filtered Water. Add more to achieve desired consistency. Feel free to add extra lemon juice, too! Additionally, the broth-soaked farro is delicious as a side dish or in tacos!

Approximate Nutritional Information for One Serving with 1/2 Cup Cooked Farro:
220 Calories | 12g Protein | 9g Fiber | 1.5g Fat | 3.5g Sugar

Approximate Nutritional Information for One Serving with 1/2 Cup Cooked Kombu-Soaked Farro:
215 Calories | 12g Protein | 9.5g Fiber | 1.5g Fat | 4.5g Sugar