Gelatin Free Pomegranate-Mint Vegetable Broth
Most store-bought broths and bouillons sneak in gelatin or animal-derived additives that make label-reading a chore, but this one is built entirely from plants — no hidden surprises. It starts with a sauté of carrots, celery, and onion until golden at the edges, which lays down a savory, caramelized base before a single drop of liquid hits the pot. The real magic is the pomegranate juice, which gives the finished broth a gorgeous deep color and a subtle tartness that lifts the whole thing without tasting fruity or sweet. Turmeric and fresh ginger add warmth and a little earthiness, while a finishing steep of fresh mint leaves and optional lemon zest makes the broth smell absolutely incredible. A splash of apple cider vinegar rounds out the flavor and gives it that bright, clean finish you'd expect from something far more complicated. After 45 minutes of simmering and a pass through a fine-mesh strainer, you're left with a silky, richly colored liquid that works beautifully as a soup base, a cooking liquid for grains, or even sipped straight from a mug on a cold afternoon.
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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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