Cinnamon Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem ā rich, jewel-toned, and layered with flavor from pomegranate juice, fresh ginger, and turmeric rather than the warm spices that so often sneak into store-bought stocks. For anyone navigating a sensitivity to cinnamon, that last point matters more than it might seem, since many commercial broths and seasoning blends quietly include it. Here, every ingredient is straightforward and easy to verify, so you can simmer with confidence. The pomegranate juice gives the finished liquid a gorgeous deep color and a subtle tartness that plays beautifully against the earthiness of carrot and celery, while a final steep with fresh mint lifts the whole thing into something almost floral. A splash of apple cider vinegar and optional lemon zest keep the brightness sharp and clean. Use it as a base for soups, grains, or braised vegetables, and you'll wonder why you ever reached for a carton.
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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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