Pecan Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem — deeply colored, warmly spiced, and layered with a brightness that most store-bought broths could never touch. Pomegranate juice simmers alongside carrots, celery, onion, garlic, and fresh ginger to build a base that's both earthy and subtly fruity, while turmeric gives it that gorgeous jewel-toned hue. A splash of apple cider vinegar sharpens everything up, and a final steep with fresh mint leaves adds a cool, herbal lift that makes the whole pot feel alive. Tree nut concerns are completely off the table here — every single ingredient is straightforward produce, pantry staples, and juice, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. The technique is simple but intentional: sauté the vegetables until golden, simmer low and slow for 45 minutes, then strain for a clean, silky liquid that's ready to anchor soups, grains, or sauces. It's the kind of homemade broth that makes you wonder why you ever reached for the carton.
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Learn more →Ingredients
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
- ½ tsp black pepper, freshly ground
- 1 cup 100% pomegranate juice
- 6 cups water
- ½ 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 8–10 minutes.
- 2
Add the garlic, ginger, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
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