Seed Oil Free Pomegranate-Mint Vegetable Broth
This broth is something genuinely special ā a deeply colored, aromatic liquid that tastes far more complex than its humble ingredient list suggests. The pomegranate juice brings a subtle tartness and rich ruby hue, while fresh ginger, turmeric, and a finishing steep of mint leaves layer in warmth and brightness that you just don't find in a carton from the store. Extra virgin olive oil is the only fat here, which means none of the refined, industrially processed seed oils that sneak into so many packaged broths and cooking bases. The apple cider vinegar and optional lemon zest sharpen everything at the end, making the flavors pop in a way that feels almost restaurant-worthy. Simmering uncovered for 45 minutes lets the vegetables give everything they've got before the mint goes in off the heat, preserving its fresh, cooling character rather than cooking it into oblivion. Use it as a base for soups, grains, or sauces, or sip it straight from a mug on a slow 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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