Walnut Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected gem ā ruby-red, aromatic, and layered with flavors you won't find in anything from a carton. The pomegranate juice gives it a subtle tartness and gorgeous depth of color, while fresh ginger and turmeric add warmth that builds slowly as it simmers. Carrots, celery, and onion form the classic backbone, but it's the finishing touch of fresh mint and optional lemon zest that makes the whole thing feel bright and alive. A splash of apple cider vinegar at the end ties everything together with just enough edge to keep it interesting. Store-bought broths can be a minefield of hidden additives and shared-facility concerns, so making your own from scratch means you know exactly what's going in the pot. It works beautifully as a sipping broth, a base for soups, or anywhere you'd reach for a standard vegetable stock ā just with a lot more personality.
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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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