Fructose Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely stunning thing to have simmering on your stove — deeply colored from pomegranate juice, warm with turmeric and ginger, and finished with a bright hit of fresh mint that makes the whole kitchen smell incredible. Managing fructose intake often means scrutinizing every packaged stock or broth for hidden high-fructose additives, so making your own from scratch puts you fully in control of what goes in the pot. The ingredient list here is straightforward: aromatic vegetables, spices, 100% pomegranate juice, and a splash of apple cider vinegar that rounds out the flavor beautifully. Carrots, celery, onion, and garlic are sautéed until golden before the liquid goes in, building a savory backbone that keeps the broth from tasting thin or one-dimensional. A long, unhurried simmer does most of the work, coaxing every bit of flavor out of the vegetables before the mint and optional lemon zest are stirred in at the very end for a fresh, aromatic finish. The result is a rich, jewel-toned broth that works as a sipping base, a soup starter, or a flavorful cooking liquid — versatile enough to justify making a big batch and keeping it on hand all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!