BHA & BHT Free Pomegranate-Mint Vegetable Broth
Store-bought broths are notorious for sneaking in synthetic preservatives like BHA and BHT, which means even a simple soup base can become a sourcing headache. This homemade version sidesteps all of that by relying entirely on whole, recognizable ingredients ā nothing processed, nothing artificial. The result is a broth that's genuinely stunning: deeply ruby-colored from the pomegranate juice, warmed through with turmeric and fresh ginger, and finished with a bright, cooling lift from fresh mint leaves. Carrots, celery, and onion build a classic savory backbone, while apple cider vinegar adds just enough acidity to make every flavor pop. The 45-minute simmer fills your kitchen with an aroma that's earthy, sweet, and a little exotic all at once. Use it as a base for soups, grains, or braised vegetables, or sip it straight from a mug on a cold afternoon ā it's that good on its own.
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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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