Rice Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely stunning departure from the usual stock ā deep ruby in color, layered with warmth from turmeric and ginger, and finished with a bright pop of fresh mint that makes it feel almost medicinal in the best possible way. The pomegranate juice is the real star here, lending a subtle tartness and gorgeous hue that you simply won't get from a standard vegetable broth. Carrots, celery, and onion build the savory backbone while the apple cider vinegar and lemon zest lift everything at the end, keeping the flavor clean and vibrant rather than heavy. Because the whole recipe is built from whole vegetables, aromatics, and pure juice, there's nothing hiding in here that doesn't belong ā no grains, no fillers, just honest, nourishing liquid. It works beautifully as a sipping broth on its own, a base for soups and stews, or anywhere you'd reach for a store-bought carton but wish you had something more interesting. The 45-minute simmer is mostly hands-off, so you can let the pot do its thing while your kitchen fills with one of the most inviting aromas imaginable.
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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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