This golden, deeply savory broth builds all its flavor from real vegetables and aromatics — onion, garlic, carrots, celery, parsnips, and leek get a slow sauté until soft and sweet, then simmer for over an hour with fresh thyme, rosemary, parsley, and a warm hit of ginger and turmeric. A splash of apple cider vinegar brightens the finished liquid, while a long simmer and gentle straining leave you with a clear, richly colored broth with real body. It's endlessly useful: sip it on its own, spoon it over rice, or use it as the base for soups and braises. Since every ingredient here is a straightforward vegetable, herb, or pantry staple, this one fits naturally into a gluten free kitchen with no fuss. Make a big batch and freeze it in portions — it's the kind of broth that makes everything else you cook taste better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
