Try These Digestive Broths To Calm Your Stomach

It's time for your body to repair and detox after the festive binge. After overindulging in snacks during Diwali and consuming foods that are fried and sugar-loaded, many people experience acidity, bloating, indigestion, and constipation. In order to have optimal digestion, it's crucial to restore your good gut flora after consuming processed, fatty, or foods made with maida and sugar. Trillions of bacteria reside in our gut and are essential to both digestion and metabolism. Certain foods can help digestion and speed up metabolism while also giving your body the correct quantity of nutrients. You can help your body get the appropriate nutrients by drinking any of these healthful, gut-friendly broths. 

Paya soup 


150-200 gm (5-6 pcs) Lamb trotters 

1 cup Onion finely chopped 

1 tbsp garlic crushed 

½ inch ginger cut into thin strips 

2 Bay leaves  

2 Green cardamom  

1 cinnamon stick  

1 mace stick 

2 Cloves 

2 tbsp chopped coriander stems and leaves 

1 tbsp cold-pressed coconut oil  

Salt, black pepper powder to taste 

 500-650 ml water 


In a pressure cooker, heat the oil and add the whole spices first. Add the chopped onion, garlic, and ginger once they are aromatic and sauté until the onion is transparent. After that, add lamb trotters and cook them slowly. Mix well after adding water, salt, and pepper. Cook under pressure for three whistles. Use a sieve to filter the contents. Squeeze some fresh lemon juice over the soup before serving it hot. If desired, include the desired veggies in the soup along with the pieces of mutton. 

Vegan Broth 


1½ litre water 

3-4 Shiitake mushrooms   

1 tbsp Miso paste for soups  

1 carrot, cut into cubes 

3 celery sticks , cut into cubes  

1 chopped onion 

3-4 garlic cloves  

Salt to taste  

Ghee/coconut oil 


Pour 1 ½ litres of water into a large container. To the water, add chopped carrot, celery sticks, chopped onion, and whole garlic cloves. Add the shiitake mushrooms that have been smashed. Stir gently while adding salt to taste. Cook it for 45 minutes on low heat with a lid on top. In a bowl, filter the liquid through the strainer. Combine 1 tbsp of miso paste with ghee or coconut oil right away. Mix well after adding the paste to the broth. With ghee or coconut oil, serve hot. This mouthwatering vegan broth is great as a soup or in rice dishes. 

Beetroot Kanji 


1 beetroot \

1 carrot 

1 tsp chili powder 

2 tsp salt 

1 tsp mustard powder 

6 cups of water 


Beetroot and carrot veggies should be thoroughly cleaned before being chopped into batons. Fill a glass jar with the chopped vegetables to the top. Add 1 teaspoon of chilli powder to it now. Next, add 2 teaspoons of salt to it. Add one teaspoon of mustard powder to the mixture now. Leaving a 1-inch space between the ingredients, add 6 cups of water. Put a muslin cloth over the jar and secure it with a rubber band. The prepared juice should be stirred and left to cool. For 4 days, keep the muslin cloth over the jar. The beetroot kanji is now prepared for consumption.