This golden, deeply savory broth is built entirely from simmered vegetables and aromatics, so it's an easy fit for anyone eating vegetarian. Onion, carrot, celery, parsnip, and leek get gently softened in olive oil before ginger and turmeric bloom into the pot, laying down layers of warmth and color. Fresh thyme, parsley, rosemary, and bay leaf steep alongside a splash of apple cider vinegar as everything simmers low and slow for over an hour, coaxing out a rich, fragrant base. Straining it through a fine-mesh sieve leaves you with a clear, golden liquid that's clean-tasting but full-bodied. Sip it on its own, use it as the backbone for soups and risottos, or freeze it in batches for whenever you need a vegetarian-friendly stock on hand.
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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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