Beef Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected delight — rich, jewel-toned, and layered with flavor from ingredients you might not expect to find in the same pot. Pomegranate juice gives it a deep, slightly tart backbone, while fresh ginger and turmeric add warmth and a gorgeous golden-ruby color that makes it look almost too pretty to drink. The fresh mint steeped in at the end lifts everything with a cool, herby brightness that balances the earthiness of the carrots, celery, and onion perfectly. A splash of apple cider vinegar rounds out the acidity and gives the whole thing a clean, lively finish. This is the kind of broth that works beautifully as a sipping broth on its own, as a base for grain dishes, or anywhere you'd normally reach for a store-bought carton — without any of the mystery ingredients those often contain. The technique is straightforward: sauté, simmer, steep, and strain, and you're left with something that tastes genuinely homemade and intentional. It's a smart, flavorful option for anyone cooking without meat who still wants serious depth in their kitchen staples.
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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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