Artificial Food Coloring Free Turmeric-Ginger Vegetable Broth
Store-bought broths and stocks are notorious for sneaking in caramel color, annatto, or other dyes that have no business being in something as wholesome as a simple vegetable broth. This recipe keeps everything completely clean — every drop of that gorgeous golden color comes straight from fresh turmeric root and warming spices like cinnamon and cumin, not a single artificial additive in sight. The result is a deeply fragrant, richly hued broth that tastes far more complex than anything you'd pull off a grocery shelf. Sautéing the aromatics first — onion, carrots, celery, garlic, and all those spices — before adding water builds a savory base that simmers into something genuinely special over the course of an hour. A splash of apple cider vinegar at the end brightens the whole pot and helps coax every bit of flavor out of the vegetables before you strain them away. Use it as a base for soups, grains, or sauces, or sip it warm from a mug on a cold afternoon — it's that good on its own.
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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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