Mushroom Free Pomegranate-Mint Vegetable Broth
So many store-bought broths and bouillon cubes sneak in mushroom powder or fungal-derived flavor enhancers, making a simple pot of broth feel like a minefield. This recipe sidesteps all of that by building deep, complex flavor entirely from vegetables, aromatics, and a genuinely clever splash of pomegranate juice. The result is a broth that's rich, jewel-toned, and layered ā earthy from turmeric and ginger, bright from apple cider vinegar, and finished with a cool herbal lift from fresh mint steeped right at the end. Carrots, celery, onion, and garlic form the aromatic backbone, while the pomegranate juice adds a subtle tartness and gorgeous color that makes this feel far more special than a standard vegetable stock. A long, unhurried simmer of 45 minutes coaxes every bit of flavor out of the vegetables before the mint and optional lemon zest round everything out. It works beautifully as a sipping broth, a soup base, or anywhere you'd reach for a carton from the store ā only this version you actually know what's in it.
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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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