Coconut Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected pleasure — deeply colored from pomegranate juice, warmly spiced with turmeric and fresh ginger, and finished with a bright hit of mint that makes it feel almost medicinal in the best possible way. It starts with a simple sauté of carrots, celery, and onion until they're golden at the edges, which builds a savory backbone before the more vibrant flavors even enter the pot. The pomegranate juice simmers in for a full 45 minutes, giving the broth a rich, jewel-toned color and a subtle tartness that sets it apart from any boxed stock you've ever opened. A splash of apple cider vinegar and optional lemon zest sharpen everything at the end, while the fresh mint steeps off the heat so its flavor stays clean and aromatic rather than bitter. Every single ingredient here is straightforwardly plant-based and free of any tropical oils or hidden additives — what you see in the pot is exactly what ends up in your bowl. Use it as a sipping broth, a base for soups and grains, or anywhere you'd reach for a store-bought vegetable stock and want something that actually tastes like it was made with intention.
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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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