This golden, savory broth is built entirely from slow-simmered onion, garlic, carrots, celery, parsnips, and leek, brightened with fresh thyme, rosemary, and parsley. A hit of grated ginger and turmeric gives it warmth and color, while a splash of apple cider vinegar adds just enough tang to balance the sweetness of the roots. Everything simmers low and slow for over an hour until deeply fragrant, then gets strained to a clean, sippable liquid gold. It's the kind of nourishing sipping broth you'll want on hand all week, whether you're drinking it straight from a mug or using it as a base for soups and grains. Straightforward pantry vegetables and herbs are all it takes, making this an easy, reliable choice to keep in a soy free kitchen.
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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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