Citric Acid Free Pomegranate-Mint Vegetable Broth
Store-bought broths are a minefield when you're avoiding citric acid, since it hides in ingredient lists under various names and shows up in far more packaged goods than you'd expect. This homemade version sidesteps all of that by building deep, complex flavor entirely from whole vegetables, spices, and a splash of 100% pomegranate juice. The result is a broth that's rich and beautifully jewel-toned, with earthy sweetness from the carrots and onion, warmth from fresh ginger and turmeric, and a bright herbal finish from a generous handful of mint steeped in at the very end. Apple cider vinegar adds just enough acidity to round everything out, and the optional lemon zest keeps things lively without tipping into citric acid territory. Simmering uncovered for 45 minutes lets the flavors concentrate and meld, so what you end up straining into your bowl is genuinely layered and satisfying ā not thin or one-note. Use it as a base for soups, grains, or sauces, or sip it straight from a mug on a slow afternoon.
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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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