Vegan 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 gorgeous ruby hue, while fresh ginger, turmeric, and black pepper layer in warmth that builds with every sip. Softening the carrots, celery, and onion in olive oil before adding the liquid gives the base a rounded, savory depth you just don't get from throwing everything in cold. Stirring in fresh mint leaves and a hit of lemon zest right at the end ā off the heat ā keeps those bright, herbal notes alive rather than cooking them into oblivion. Apple cider vinegar ties it all together, lifting the richness and making the flavors pop. Use it as a sipping broth, a base for soups and grains, or anywhere you'd reach for store-bought stock ā except this one has no mystery additives, no animal products, and a flavor that puts the carton stuff to shame.
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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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