Caffeine Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely stunning alternative to the usual store-bought options that often sneak in hidden additives or rely on tea and coffee extracts for depth. Instead, it builds its rich, jewel-toned color entirely from pomegranate juice, golden turmeric, and a long, slow simmer with carrots, celery, onion, and garlic. The result is layered and complex — subtly sweet, a little tangy from apple cider vinegar, and brightened at the end with fresh mint and a hint of lemon zest. Ginger and black pepper add a gentle warmth that makes every sip feel intentional and nourishing. It's the kind of broth you'll want to sip straight from a mug on a cold afternoon, not just use as a cooking base. The technique is straightforward — sauté, simmer, steep, and strain — so even if you've never made homemade broth before, this one is very approachable. Keep a batch in the fridge or freezer and you'll always have something deeply flavorful on hand that you made entirely from scratch.
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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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