Anti Inflammatory Pomegranate-Mint Vegetable Broth

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

Anti Inflammatory Pomegranate-Mint Vegetable Broth

This broth is a deeply colored, aromatic pot of goodness that smells incredible from the moment the garlic and ginger hit the oil. What makes it stand out is the layering of ingredients that are each pulling their weight on the wellness front — turmeric and freshly ground black pepper work together (the pepper helps your body absorb the turmeric's active compounds), while pomegranate juice brings a rich, slightly tart depth that you simply won't find in a standard vegetable stock. Fresh ginger adds a gentle warmth, and the mint steeped in at the end gives the finished broth a bright, cooling lift that balances everything beautifully. A splash of apple cider vinegar rounds out the flavor and helps coax every bit of goodness from the vegetables before they're strained out. The result is a clear, jewel-toned broth that's as beautiful to look at as it is satisfying to sip — and it makes six servings, so you'll have plenty to use as a soup base, a cooking liquid for grains, or just a restorative mug on a slow afternoon. It's the kind of recipe that feels intentional without being fussy, and once you've made it, plain broth from a carton is going to feel like a serious downgrade.

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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
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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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