Macadamia Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem — rich, jewel-toned, and layered with flavors that go way beyond your average vegetable stock. The pomegranate juice gives it a deep, slightly tart backbone that plays beautifully against the warmth of fresh ginger and turmeric, while a finishing steep of mint leaves adds a bright, cooling lift. Aromatics like smashed garlic, carrots, celery, and onion are sautéed until golden before everything comes together in a long, unhurried simmer that fills your kitchen with an incredible fragrance. A splash of apple cider vinegar and optional lemon zest sharpen the whole thing at the end, keeping it from ever tasting flat or one-dimensional. The result is a glossy, deeply colored liquid that works beautifully as a sipping broth, a base for soups, or a braising liquid for grains and legumes. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about unexpected add-ins hiding in a store-bought carton. It's the kind of homemade staple that quietly elevates everything else you cook.
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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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