Artificial Flavors Free Turmeric-Ginger Vegetable Broth
Store-bought broths are notorious for sneaking in "natural flavors" and other additives that make label-reading feel like a part-time job. This golden, aromatic broth is built entirely from whole vegetables, fresh herbs, and real spices — nothing synthetic, nothing ambiguous. Fresh turmeric root and sliced ginger are sautéed alongside onion, carrots, and celery until the kitchen smells absolutely incredible, then simmered low and slow with parsley, thyme, and bay leaves until the liquid turns a deep, jewel-toned gold. A splash of apple cider vinegar and a whisper of cinnamon and cumin round out the flavor in a way that no flavor packet could ever replicate. The result is a clean, complex broth that works beautifully as a sipping broth, a soup base, or a cooking liquid for grains and legumes. Once you strain it and taste how rich and layered it is, going back to a carton feels genuinely impossible.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 4 medium carrots, roughly chopped
- 4 stalks celery, roughly chopped
- 6 cloves garlic, smashed
- 1 (3-inch) piece fresh turmeric root, thinly sliced (or 2 tsp ground turmeric)
- 1 (3-inch) piece fresh ginger, thinly sliced
- 1 tsp black peppercorns
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- 1 bunch fresh flat-leaf parsley (stems and leaves)
- 3 sprigs fresh thyme
- 2 bay leaves
- 10 cups cold water
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic, turmeric, ginger, black peppercorns, cinnamon, cumin, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1–2 minutes. Watch closely so the spices and garlic do not scorch.
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