Chicken Free Pomegranate-Mint Vegetable Broth
Most store-bought broths lean on poultry as their flavor backbone, but this vibrant vegetable version proves you don't need it to build something deeply satisfying. Carrots, celery, and onion are sautéed until golden before garlic, ginger, turmeric, and black pepper go in, layering warmth and complexity right from the start. The real star move is the pomegranate juice, which simmers into the broth over 45 minutes and gives it a gorgeous ruby color along with a subtle tartness that makes the whole thing feel almost luxurious. A splash of apple cider vinegar brightens everything up, and then fresh mint and optional lemon zest are steeped in off the heat for a finish that's aromatic and a little unexpected. The result is a broth that's rich enough to sip straight from a mug on a cold afternoon or use as a flavorful base for soups, grains, and braises. It's one of those recipes that makes you wonder why you ever reached for the carton in the first place.
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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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