Emulsifier Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected pleasure ā deep ruby in color, warmly spiced with turmeric and ginger, and finished with a bright hit of fresh mint that makes it feel almost medicinal in the best possible way. Store-bought broths and bouillons are notorious for sneaking in emulsifiers, stabilizers, and additives that have no business being in something as simple as a vegetable stock, so making your own from scratch is really the only way to know exactly what you're drinking. Every single ingredient here is whole and recognizable: carrots, celery, onion, garlic, pomegranate juice, and a splash of apple cider vinegar that adds just enough tang to round out the sweetness. The pomegranate juice is the real star, giving the broth a gorgeous jewel-toned color and a subtle tartness that plays beautifully against the earthiness of the turmeric and black pepper. Simmering everything uncovered for 45 minutes lets the flavors concentrate and meld, and that final 10-minute steep with the mint leaves adds a cooling, aromatic layer that you just can't get from a carton. Use it as a base for soups, sip it warm from a mug on a cold afternoon, or freeze it in portions for whenever you need a clean, flavorful liquid with zero ingredient surprises.
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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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