Hazelnut Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely stunning departure from the usual pale, forgettable vegetable stock ā the pomegranate juice gives it a deep jewel-toned color and a subtle tartness that makes every sip feel intentional. Carrots, celery, onion, and garlic form the aromatic backbone, while fresh ginger and turmeric layer in warmth and a gorgeous golden undertone. A splash of apple cider vinegar brightens the whole thing, and the fresh mint steeped in at the end adds a cool, herbaceous lift that lingers in the best way. Because every ingredient here is whole, simple, and naturally free from tree nuts, there's no label-reading anxiety ā just clean, confident cooking. It works beautifully as a sipping broth on its own, a base for soups and grains, or anywhere you'd normally reach for a store-bought carton. The 45-minute simmer does most of the heavy lifting, filling your kitchen with an aroma that's equal parts cozy and exotic. Once you strain it and taste that first spoonful, it's hard to believe something this complex came together so effortlessly.
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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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