Citrus Free Pomegranate-Mint Vegetable Broth
Vegetable broth rarely gets to be the star of the show, but this version earns it. Pomegranate juice gives the base a deep, jewel-toned color and a subtly fruity complexity that you simply won't find in anything off the shelf, while fresh ginger and turmeric layer in warmth and an earthy, golden richness. The apple cider vinegar adds just enough brightness to round everything out without relying on citrus fruit ā making this a genuinely satisfying option for anyone navigating citrus sensitivities or allergies. Aromatics like smashed garlic, carrots, celery, and onion do the heavy lifting in the early stages, building a savory backbone before the pomegranate juice and water go in. A long, unhurried simmer lets all those flavors meld into something that smells absolutely incredible and tastes even better. Finishing with a steep of fresh mint leaves adds a cool, herbal lift that makes the final broth feel polished and intentional. Use it as a base for soups, grains, or braises ā or honestly, just sip it from a mug on a cold 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)
Can be omittedlemon zest
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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