Pescatarian Pomegranate-Mint Vegetable Broth
This broth is a genuinely surprising kitchen project ā the kind of thing that makes your whole house smell incredible and leaves you wondering why you ever reached for a carton. Pomegranate juice gives the base a deep, jewel-toned color and a subtle tartness that plays beautifully against the warmth of turmeric and fresh ginger. Carrots, celery, and onion build a classic savory foundation, while a finishing steep of fresh mint and optional lemon zest lifts everything with a bright, herby note. The apple cider vinegar adds just enough acidity to make all those flavors pop without tasting sharp. It works beautifully as a sipping broth on its own, or as a base for soups, grains, or braised vegetables ā anywhere you want something more interesting than a standard stock. Since every ingredient here is whole and plant-based, it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. Make a big batch, strain it clean, and keep it in the fridge all week ā you'll find reasons to use it constantly.
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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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