Gut Friendly Pomegranate-Mint Vegetable Broth
This broth is a genuinely beautiful thing ā deep ruby-colored, fragrant with mint and ginger, and layered with a flavor complexity that feels far more sophisticated than a simple vegetable stock. The combination of pomegranate juice, apple cider vinegar, and turmeric gives it a gentle tartness and warmth that makes it feel actively nourishing rather than just a background ingredient. Ginger and turmeric are both well-regarded for their digestive and anti-inflammatory properties, and here they're coaxed into the liquid slowly alongside aromatics like garlic, carrots, and celery for maximum depth. The apple cider vinegar adds a subtle brightness that also supports a happy gut, while the fresh mint stirred in at the end keeps everything tasting clean and alive. Simmering uncovered for 45 minutes lets the broth concentrate naturally, and the final steep with mint and optional lemon zest lifts the whole pot with a citrusy, herbal finish. Sip it warm from a mug, use it as a base for soups, or cook grains in it ā any way you use it, this is the kind of homemade staple that makes your kitchen smell incredible and your body feel genuinely good.
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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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