Brazil Nut Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely stunning departure from the standard store-bought carton ā deep ruby in color, layered with warmth from ginger and turmeric, and brightened at the finish by a generous handful of fresh mint. The pomegranate juice is the real star here, lending a subtle tartness and a richness that makes the final liquid taste like it simmered for hours (it kind of does, but mostly hands-off). A splash of apple cider vinegar and an optional hit of lemon zest keep everything lively and balanced rather than flat or one-note. Because every single ingredient in this recipe is naturally free from tree nuts of any kind, there's no label-scanning or substitution stress ā just straightforward, wholesome cooking. It works beautifully as a sipping broth, a base for soups and grains, or anywhere you'd reach for a flavorful liquid that actually tastes like something. The straining step at the end gives you a silky, clear result that looks almost too pretty to use.
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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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