Nightshade Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely surprising kitchen project ā deeply savory, faintly sweet, and tinged with a gorgeous ruby color that makes it look almost too pretty to use as a base. Avoiding nightshades can quietly complicate a lot of comfort cooking, since tomatoes and peppers sneak into so many store-bought stocks and broths. This one builds its richness entirely from carrots, celery, onion, garlic, and ginger, so you get that full-bodied depth without any of the usual suspects. The pomegranate juice is the real star here, lending a fruity tartness that plays beautifully against the earthiness of turmeric and the brightness of apple cider vinegar. Fresh mint steeped in at the very end keeps things light and aromatic rather than heavy. Use it as a sipping broth, a soup base, or anywhere you'd reach for a quality vegetable stock ā it elevates everything it touches.
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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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