Mold Detox Friendly Bone Broth Stew with Cauliflower and Turmeric
This deeply nourishing stew is exactly the kind of bowl you want when your body needs a reset — rich, warming, and built from ingredients that actually do something for you. Chicken bone broth forms the backbone, lending a savory depth that no store-bought shortcut can quite replicate, while golden-seared chicken thighs add satisfying protein in every spoonful. Turmeric, fresh ginger, and cumin bring gentle heat and earthy complexity without relying on anything processed or problematic, making this a smart choice when you're being careful about what goes into your food. Cauliflower, carrots, celery, and baby spinach round out the pot with real vegetable substance, so this is a full meal rather than a light side. A squeeze of fresh lemon juice stirred in at the end brightens everything up and keeps the flavors from feeling heavy. The whole thing comes together in one pot with straightforward steps, making it easy to pull off on a weeknight even when you're already feeling run-down. Serve it to four people straight from the pot, topped with a little fresh parsley if you have it on hand.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 cup yellow onion, diced (about 1 medium onion)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 4 cups chicken bone broth
- 3 cups cauliflower florets (about ½ medium head)
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, sliced
- 2 cups fresh baby spinach
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Season the chicken pieces with the salt and pepper, then add them to the pot in a single layer. Sear undisturbed for 3–4 minutes until the undersides are golden, then stir and cook 2 minutes more until the chicken is opaque throughout with no pink at the center. Transfer the chicken to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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