This deeply savory broth builds all of its flavor from slow-simmered onion, garlic, carrots, celery, parsnips, and leek, brightened with fresh ginger, turmeric, and a splash of apple cider vinegar. Fresh thyme, rosemary, parsley, and bay leaf steep right in the pot, giving the finished liquid a warm, herbal backbone without needing anything sweet to round it out. A long simmer coaxes out a rich golden color and deep vegetable flavor, then a fine strain leaves you with a clean, sippable broth or a ready base for soups and grain dishes. Since every bit of flavor here comes from real vegetables, herbs, and aromatics rather than added sweeteners, it's an easy, satisfying option to keep on hand when you're watching added sugar. Make a big batch, cool it in shallow containers, and you've got a versatile staple ready whenever you need it.
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Heat the olive oil in a large stockpot (6-quart or larger) over medium heat until shimmering. Add the onion, garlic, carrots, celery, parsnips, and leek, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
Stir in the ginger and turmeric and cook until fragrant, about 1 minute.
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