Barley Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected pleasure ā vivid, aromatic, and layered in a way that makes plain vegetable stock feel like a missed opportunity. The pomegranate juice gives it a deep ruby color and a gentle tartness that plays beautifully against the warmth of turmeric and fresh ginger. Carrots, celery, and onion form the savory backbone, while a finishing steep of fresh mint and optional lemon zest lifts the whole thing into something that feels almost medicinal in the best possible way. Apple cider vinegar adds just enough brightness to keep the flavors sharp and clean. Many store-bought broths and bouillons sneak in grain-derived additives or malt-based flavor enhancers, so making your own from scratch is the surest way to know exactly what's in the pot. Every ingredient here is naturally grain-free, so there's no substitution gymnastics required ā just straightforward, wholesome cooking. Use it as a base for soups, sip it warm from a mug, or freeze it in portions to have on hand whenever you need a flavorful, fuss-free foundation.
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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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