Dairy Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that delivers something far more complex than a standard vegetable stock. The pomegranate juice simmers down with carrots, celery, onion, and a hit of fresh ginger and turmeric, building a deeply colored, subtly tangy base that smells incredible while it cooks. A finishing steep with fresh mint leaves and optional lemon zest adds a bright, herbal lift that makes the whole thing feel almost luxurious. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required ā just straightforward, wholesome cooking. The apple cider vinegar rounds out the sweetness from the pomegranate and gives the broth a clean, balanced finish that works beautifully as a sipping broth, a soup base, or a braising liquid. It's the kind of recipe that makes you wonder why you ever reached for a carton from the store.
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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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