Wheat Free Pomegranate-Mint Vegetable Broth
This broth is something genuinely special ā a deeply colored, aromatic liquid that tastes far more complex than its humble list of vegetables would suggest. The pomegranate juice brings a subtle tartness and gorgeous ruby hue, while fresh ginger, turmeric, and a finishing steep of mint leaves layer in warmth and brightness that you just don't get from a standard store-bought carton. Every single ingredient here is naturally free of wheat, so there's no label-scanning required and no risk of hidden gluten sneaking in through additives or thickeners the way it can with packaged broths. The apple cider vinegar and optional lemon zest sharpen everything at the end, making the flavors pop in a way that feels almost restaurant-worthy. Use it as a base for soups, grains, or braised vegetables, sip it straight from a mug on a cold afternoon, or freeze it in portions so you always have something this good on hand. It's the kind of recipe that makes you wonder why you ever reached for the boxed stuff in the first place.
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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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