Low Sodium Pomegranate-Mint Vegetable Broth

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

Low Sodium Pomegranate-Mint Vegetable Broth

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Ingredients

6 servings

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 medium carrots, roughly chopped
3 celery stalks, roughly chopped
1 medium yellow onion, quartered
4 garlic cloves, smashed
1 tbsp fresh ginger, roughly sliced
1 tsp ground turmeric
½ tsp black pepper, freshly ground
1 cup 100% pomegranate juice
6 cups water
½ cup fresh mint leaves, loosely packed
1 tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar
1 tsp lemon zest (optional)

Instructions

1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are softened and the onion edges are lightly golden, about 8–10 minutes.
2
Add the garlic, ginger, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.

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