Yeast Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely unexpected combination that delivers something far more complex than your average 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. A splash of apple cider vinegar brightens everything up, while fresh mint steeped in at the end adds an aromatic lift that makes the whole pot smell incredible. For anyone navigating a yeast-free lifestyle, store-bought broths and stocks can be a minefield of hidden additives and fermented flavor enhancers — this one is built entirely from whole vegetables, spices, and clean liquids, so you know exactly what's going in. The technique is straightforward: sauté, simmer, steep, and strain. Use it as a base for soups, grains, or sauces, or sip it warm on its own as a restorative, anti-inflammatory drink. It's the kind of recipe that quietly becomes a staple once you realize how much flavor you can coax out of such simple, wholesome ingredients.
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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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