Almond Free Pomegranate-Mint Vegetable Broth
This broth is something genuinely special — a deeply colored, aromatic liquid that tastes far more complex than its humble ingredient list suggests. The pomegranate juice gives it a gorgeous ruby hue and a subtle tartness that plays beautifully against the warmth of turmeric and fresh ginger. Sautéing the carrots, celery, and onion first builds a savory backbone, while the long, unhurried simmer coaxes every bit of flavor out of the vegetables before they're strained away. A final steep with fresh mint leaves and optional lemon zest lifts the whole thing with a bright, cooling finish that makes it feel almost herbal and restorative. Store-bought broths often sneak in unexpected additives or are processed on shared lines with tree nuts, so making your own from scratch with straightforward pantry staples is a genuinely smart move. Use it as a base for soups, grains, or sauces, or sip it warm straight from a mug — either way, it delivers.
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Learn more →Ingredients
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
- 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
- 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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