Capsaicin Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely surprising combination ā earthy root vegetables and warm spices meet the bright, fruity depth of pomegranate juice and a finishing hit of fresh mint. The result is a deeply colored, aromatic liquid that tastes far more complex than the ingredient list suggests. For anyone navigating a sensitivity to capsaicin, finding a flavorful broth without hidden chili derivatives or spicy seasoning blends can be a real challenge, but every ingredient here is straightforward and easy to verify. Turmeric and ginger do the heavy lifting on warmth and depth, while apple cider vinegar adds a subtle tang that keeps the whole thing lively without any heat. The mint steeps in off the heat, so its freshness stays bright rather than turning bitter or grassy. Use it as a base for soups, grains, or sauces, or sip it on its own ā it's genuinely good either way.
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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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