Soy Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that delivers something far more complex than your average vegetable stock. The pomegranate juice gives it a deep, jewel-toned color and a subtle tartness that plays beautifully against the warmth of turmeric and fresh ginger. Carrots, celery, and onion form the savory backbone, while a splash of apple cider vinegar and a finishing steep with fresh mint leaves add brightness that makes the whole thing feel alive. It's the kind of base that elevates whatever you cook it into — soups, grains, braised greens — without overpowering them. Store-bought broths can be a minefield of hidden additives and fermented ingredients that sneak soy in through the back door, so making your own from scratch puts you fully in control. The process is straightforward: sauté, simmer, steep, and strain, with no specialty equipment beyond a stockpot and a fine-mesh strainer. Whether you sip it warm from a mug or use it as a foundation for a bigger dish, this is a broth worth keeping in regular rotation.
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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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