Legume Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem ā deeply colored, fragrant, and layered with flavor in a way that most store-bought options simply can't match. The pomegranate juice gives it a gorgeous ruby hue and a subtle tartness, while turmeric and fresh ginger add warmth and a little earthy depth. Carrots, celery, and onion form the aromatic backbone, and a finishing steep with fresh mint leaves and optional lemon zest lifts the whole thing into something that feels almost floral. Apple cider vinegar rounds out the acidity and keeps the flavors bright even after a long simmer. Because every single ingredient here is a whole vegetable, a spice, or a clean liquid, there's nothing hidden to worry about ā no legume-derived additives, no ambiguous "natural flavors" from a carton. It works beautifully as a base for soups, grains, or sauces, or honestly just sipped warm from a mug on a cold afternoon. Once you've made a batch, it's hard to go back to anything else.
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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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