Lupin Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem — deeply colored from pomegranate juice, warmly spiced with turmeric and ginger, and finished with a bright hit of fresh mint that makes it taste anything but ordinary. It starts with a simple sauté of carrots, celery, and onion until golden, then builds layer after layer of flavor before simmering low and slow for 45 minutes into something rich and complex. The apple cider vinegar and optional lemon zest add just enough brightness to balance the earthy sweetness of the pomegranate, and the result is a broth that's genuinely worth sipping on its own. Store-bought broths can be a minefield of hidden additives and hard-to-trace ingredients, so making your own from scratch means you know exactly what's in the pot. Every single ingredient here is straightforward and naturally free from lupin — no legume flours, no fillers, no surprises. Use it as a base for soups, grains, or braised vegetables, and it will quietly elevate everything it touches.
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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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