Paraben Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely beautiful thing ā deep ruby-colored, fragrant with fresh mint and warm spice, and built entirely from whole, recognizable ingredients you can feel good about. For anyone navigating parabens in packaged foods, store-bought broths and bouillons can be a minefield of preservatives and synthetic additives, making a homemade pot like this one a real relief. Every ingredient here is straightforward: garden vegetables, fresh ginger, turmeric, pomegranate juice, and a handful of mint leaves ā nothing hidden, nothing processed. The pomegranate juice gives the broth a subtle tartness and a gorgeous color that no commercial product can really replicate, while the apple cider vinegar adds a bright, clean finish. Simmering everything low and slow for 45 minutes pulls out every bit of flavor before the mint steeps in at the end for a cooling, aromatic lift. Use it as a base for soups, grains, or sauces, or sip it warm on its own ā it's that good.
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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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