MSG Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that pays off in a big way ā pomegranate juice gives it a deep, jewel-toned color and a subtle tartness that plays beautifully against the warmth of ginger and turmeric. Carrots, celery, and onion form the classic aromatic backbone, while a finishing steep of fresh mint and a hit of lemon zest lift the whole thing into something that feels almost floral. The apple cider vinegar adds just enough brightness to keep the flavors lively without tipping into sour territory. Store-bought broths and bouillon cubes are notorious for hiding flavor enhancers and additives, so making your own from scratch is the cleanest way to know exactly what's going in the pot. Every single ingredient here is whole and recognizable ā nothing processed, nothing powdered, nothing that requires label-reading anxiety. The result is a rich, complex liquid you can sip on its own, use as a base for soups, or add anywhere you want a little depth with a twist. It's the kind of recipe that makes you wonder why you ever reached for a carton in the first place.
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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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