Low Iodine Pomegranate-Mint Vegetable Broth
A deeply colored, aromatic broth that feels anything but medicinal, this recipe layers earthy vegetables with warm spices, bright pomegranate juice, and a finishing steep of fresh mint for something genuinely beautiful. Managing iodine intake often means scrutinizing packaged broths for iodized salt, added seaweed extracts, or other hidden sources ā making a homemade version like this one a smart and satisfying solution. Every ingredient here is straightforward and plant-based, and the single teaspoon of salt can easily be swapped for a non-iodized variety to keep things fully on track. The pomegranate juice brings a subtle tartness and gorgeous ruby hue, while turmeric and ginger add warmth that makes the whole kitchen smell incredible during that long, gentle simmer. A splash of apple cider vinegar and optional lemon zest brighten everything at the end, so the final broth tastes complex and intentional rather than like a compromise. Use it as a base for soups, grains, or sauces, or sip it straight from a mug on a slow afternoon ā either way, it delivers far more than you'd expect from a simple pot of vegetables and water.
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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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