Cashew Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem — rich, jewel-toned, and layered with flavor in a way that makes plain vegetable stock feel like a missed opportunity. The pomegranate juice gives it a deep, slightly tart backbone, while fresh ginger and turmeric add warmth and a gorgeous golden-ruby color that looks almost too pretty to use as a base. A handful of fresh mint steeped in at the end lifts the whole thing with a cool, herbal brightness that balances the earthiness of the carrots, celery, and onion. Apple cider vinegar and a touch of lemon zest round out the acidity, making every sip feel intentional and alive. The technique is simple — sauté, simmer, steep, strain — but the result tastes like something that took real thought and care. It works beautifully as a sipping broth, a soup base, or a braising liquid for grains and legumes, and every ingredient in the pot is exactly what it says it is, with no hidden additives or cross-contact concerns to navigate. Make a big batch, freeze it in portions, and you'll find yourself reaching for it constantly.
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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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