Vegetarian Pomegranate-Mint Vegetable Broth
This broth is something genuinely special — a deeply colored, aromatic liquid that tastes far more complex than the sum of its parts. The pomegranate juice gives it a subtle tartness and rich jewel-toned hue, while fresh ginger, turmeric, and a finishing steep of mint leaves layer in warmth and brightness that you just don't find in a carton from the store. Sautéing the carrots, celery, and onion first before adding the liquid builds a savory backbone that keeps the whole thing grounded and satisfying. A splash of apple cider vinegar and optional lemon zest sharpen everything at the end, making each sip feel lively rather than flat. It works beautifully as a sipping broth on its own, a base for soups and grains, or anywhere you'd reach for a store-bought vegetable broth but want something with actual personality. Every ingredient here is straightforwardly plant-based, so there's no label-reading required — just good produce and pantry staples doing exactly what they should.
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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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