Lactose Free Pomegranate-Mint Vegetable Broth
This broth is something genuinely special — a deeply colored, aromatic liquid built from humble vegetables and elevated by a cup of pomegranate juice that gives it a subtle tartness and a jewel-toned richness you won't find in any carton on the shelf. Carrots, celery, and onion form the savory backbone, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue that deepens as everything simmers together. A splash of apple cider vinegar brightens the whole pot, and the final steep with fresh mint leaves adds a cool, herbal lift that makes this broth taste alive rather than flat. Because every single ingredient here is naturally free of dairy, there's no swapping or substituting required — it just works, straight through from the first sauté to the final strain. It's the kind of base that makes soups, grains, and braises taste noticeably better, and it's just as satisfying sipped warm from a mug on a slow afternoon. Make a big batch, portion it out, and you'll find yourself reaching for it all week.
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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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