Shellfish Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected beauty ā deep ruby-colored, fragrant with fresh mint, and layered with the kind of complexity that makes you want to sip it straight from a mug. The pomegranate juice does something magical here, lending a subtle tartness and rich color that no ordinary vegetable broth can match. Aromatics like ginger, turmeric, and smashed garlic build a savory backbone, while a splash of apple cider vinegar and optional lemon zest keep everything bright and balanced. The whole thing simmers uncovered for 45 minutes, filling your kitchen with an aroma that's equal parts cozy and exotic. Because every single ingredient is plant-based and straightforward, there's zero concern about hidden seafood derivatives or cross-contact ā it's a clean, wholesome base you can trust completely. Use it as a foundation for soups and grains, or just pour it into a bowl and enjoy it on its own ā either way, it punches well above its weight.
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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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