Gluten Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that pays off in a big way ā pomegranate juice gives the base a deep ruby color and a subtle tartness that you just don't get from a standard vegetable stock. Aromatics like fresh ginger, smashed garlic, and ground turmeric build a warming, anti-inflammatory backbone, while a final steep with fresh mint and optional lemon zest lifts the whole thing with brightness. The apple cider vinegar adds just enough acidity to balance the natural sweetness of the pomegranate, making every sip feel layered and intentional. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out ā it works exactly as written. Use it as a sipping broth, a base for soups and grains, or a poaching liquid for vegetables when you want something a little more interesting than plain water. The straining step at the end gives you a beautifully clear, jewel-toned liquid that looks as impressive as it tastes. It's the kind of recipe that makes you wonder why you ever settled for the stuff in a carton.
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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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