Nutmeg Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected pleasure ā ruby-hued, aromatic, and layered with flavors that feel both grounding and bright. The pomegranate juice gives it a subtle tartness and gorgeous depth, while fresh ginger and turmeric add warmth without any of the heavy, musky notes that spice blends can sometimes sneak in. Many store-bought broths and seasoning packets rely on spice mixes that can include hidden warm spices, so making your own from scratch puts you fully in control of every ingredient. Carrots, celery, and onion build a classic savory backbone, and the fresh mint stirred in at the end lifts the whole thing with a cool, herbal finish. A splash of apple cider vinegar and optional lemon zest sharpen the flavors just enough to make the broth taste polished rather than flat. It simmers low and slow for 45 minutes, filling your kitchen with an incredible aroma before you even strain it. Use it as a base for soups, grains, or sauces, or sip it straight from a mug ā it's that good on its own.
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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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