Golden and deeply aromatic, this broth builds its flavor from a slow sauté of onion, garlic, carrots, celery, parsnips, and leek before ginger and turmeric get stirred in for warmth and color. A long simmer with fresh thyme, parsley, rosemary, and bay leaf pulls every bit of savory depth from the vegetables, while a splash of apple cider vinegar brightens the whole pot. Once strained, you're left with a clear, richly flavored liquid perfect for sipping on its own or as the backbone of soups, grain dishes, and braises. It's an easy one to batch and freeze in portions, so you always have a plant-based base ready to go. This is exactly the kind of nourishing, vegetable-driven staple that fits beautifully into a vegan 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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