Pistachio Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely beautiful thing ā deep ruby-colored, fragrant with fresh mint, and layered with warmth from ginger and turmeric. The pomegranate juice does something magical here, lending a subtle tartness and richness that makes this taste far more complex than a standard vegetable stock. A splash of apple cider vinegar and a hit of lemon zest (if you choose to use it) brighten everything up at the end, keeping the flavors lively rather than flat. Because every single ingredient is whole and straightforward, there's zero guesswork about what's actually in your pot ā no packaged broths with ambiguous "natural flavors" or shared-facility concerns to navigate. The process is simple: soften the vegetables, bloom the spices, simmer low and slow, then steep the mint before straining to a silky, jewel-toned liquid. Use it as a base for soups, grains, or braised dishes, or sip it straight from a mug on a cold afternoon 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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