This is the kind of broth you sip slowly, almost like a ritual. Inspired by Middle Eastern flavour profiles, it’s clean, zesty and savoury without being heavy. Garlic brings its legendary immune reputation, lemon adds freshness and vitamin C, while sumac delivers antioxidants and a subtle sourness that lifts everything beautifully. It’s ideal when you want nourishment without richness – and it makes your kitchen smell incredible.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
1 litre vegetable stock (low salt)
4 cloves garlic, lightly crushed
1 tbsp Greenfields Sumac
1 small onion, sliced
1 tbsp olive oil
Zest of 1 unwaxed lemon
2 tbsp fresh lemon juice
½ tsp Greenfields Turmeric Powder
¼ tsp Greenfields Ground Black Pepper
1 bay leaf
1 tbsp fresh parsley or coriander, finely chopped
Himalayan Pink Salt (fine), to taste
Heat the olive oil gently in a saucepan and add the sliced onion. Cook on a low heat for 5–7 minutes until soft but not coloured.
Add the crushed garlic and cook for 1 minute until fragrant.
Stir in the turmeric, black pepper and sumac, allowing the spices to warm briefly.
Pour in the vegetable stock and add the bay leaf. Bring to a gentle simmer.
Simmer uncovered for 20 minutes so the flavours infuse.
Remove from the heat, discard the bay leaf, then add lemon zest and lemon juice.
Season lightly with Himalayan pink salt and sprinkle with fresh herbs before serving.
Calories: 65 kcal
Protein: 2 g
Carbohydrates: 8 g
Fat: 2 g
Fibre: 2 g
Salt: low (adjust to taste)
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