Sesame Free Pomegranate-Mint Vegetable Broth
This broth is something genuinely special — a deeply colored, aromatic liquid that tastes far more complex than its humble ingredient list suggests. The pomegranate juice brings a subtle tartness and a gorgeous ruby hue, while fresh ginger and turmeric layer in warmth and earthiness that make every sip feel intentional. Sautéing the carrots, celery, and onion before adding the liquid builds a savory backbone, and the finishing steep with fresh mint and optional lemon zest lifts the whole thing with a bright, herbal note. Store-bought broths can be a minefield when you're avoiding sesame, since flavoring blends and additives sometimes sneak it in under vague labeling — making a batch from scratch like this puts you fully in control. It's a straightforward simmer that rewards patience, and after 45 minutes on the stove your kitchen will smell absolutely incredible. Use it as a base for soups, grains, or braised vegetables, or sip it warm on its own as a restorative drink.
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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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