Low Sugar Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected pleasure ā rich, jewel-toned, and layered with flavors you wouldn't normally find in a simple vegetable stock. The 100% pomegranate juice brings a deep, slightly tart complexity that pairs beautifully with warming turmeric and fresh ginger, while a handful of mint steeped in at the end lifts the whole thing with a bright, cooling finish. Every drop of sweetness here comes straight from real fruit juice, with zero added sugar anywhere in the pot ā exactly the kind of reassurance that's hard to find in store-bought broths, which often sneak in sweeteners or flavor enhancers. Aromatics like smashed garlic, celery, and carrot build a savory backbone, and a splash of apple cider vinegar at the simmer stage sharpens everything into something genuinely craveable. After 45 minutes of gentle simmering, the broth turns a stunning deep burgundy that makes it as beautiful to look at as it is to sip. Use it as a base for soups, grains, or braised vegetables, or just warm a mug of it on a cold afternoon ā it absolutely holds its own that way.
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Learn more āIngredients
6 servings
- 1 tbsp extra virgin olive oil
- 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
- Ā½ tsp black pepper, freshly ground
- 1 cup 100% pomegranate juice
- 6 cups water
- Ā½ cup fresh mint leaves, loosely packed
- 1 tsp salt, or to taste
- 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 8ā10 minutes.
- 2
Add the garlic, ginger, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
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