Tree Nut Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely surprising combination ā earthy root vegetables, warming ginger and turmeric, and a full cup of pomegranate juice that gives the finished liquid a gorgeous deep ruby color and a subtle fruity tartness you won't find in any carton on the shelf. Fresh mint steeped in at the end adds a bright, cooling lift that balances the richness of the slow-simmered vegetables beautifully. The apple cider vinegar and a touch of lemon zest round everything out, making this feel far more complex than the simple ingredient list suggests. Because it's built entirely from whole vegetables, aromatics, and pantry staples, there's no need to scrutinize labels for hidden additives or worry about shared-facility cross-contact ā what you see is exactly what goes in the pot. It works wonderfully as a base for soups, grains, or braised dishes anywhere you'd reach for a standard vegetable broth, but it's honestly good enough to sip straight from a mug on a cold afternoon. The long, unhurried simmer does most of the work, so the hands-on effort is minimal even though the results taste anything but.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!