Xanthan Gum Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that delivers something far more complex than a standard vegetable stock. The pomegranate juice gives it a deep, jewel-toned color and a subtle tartness that plays beautifully against the warmth of turmeric and fresh ginger. Aromatics like garlic, carrot, celery, and onion are sautéed until golden before everything simmers low and slow, building real depth without any additives or thickeners. A finishing steep with fresh mint leaves and a hit of lemon zest lifts the whole thing with brightness right before straining. Because every ingredient here is whole and naturally unprocessed, there's zero need to scan labels for hidden stabilizers or binders — it's clean by design, not by compromise. Use it as a sipping broth, a base for soups, or anywhere you'd reach for store-bought stock and want something that actually tastes like it was made with intention.
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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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