Nitrate & Nitrite Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that delivers something far more complex than a standard vegetable stock. The pomegranate juice gives it a deep, jewel-toned color and a subtle tartness that plays beautifully against the warmth of turmeric and fresh ginger. A finishing steep with mint leaves and a hit of lemon zest lifts the whole thing, making it feel bright and aromatic rather than heavy. Every single ingredient here is whole and unprocessed, so there are no hidden preservatives, cured components, or packaged shortcuts to worry about ā just vegetables, spices, and real fruit juice simmered low and slow. The apple cider vinegar adds a gentle acidity that rounds out the flavor and helps draw every bit of goodness out of the vegetables before you strain them away. Use it as a sipping broth, a base for soups and grains, or anywhere you'd reach for store-bought stock but want something you can actually trust.
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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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