BHA & BHT Free Turmeric-Ginger Vegetable Broth
Store-bought broths are notorious for sneaking in synthetic preservatives like BHA and BHT, which makes finding a clean, additive-free option genuinely frustrating. This golden, aromatic broth solves that problem entirely by building deep, complex flavor from scratch using nothing but whole vegetables, fresh aromatics, and a warm lineup of spices. Fresh turmeric root and ginger are sautéed alongside cinnamon, cumin, and black peppercorns before a long, slow simmer coaxes every bit of flavor out of the carrots, celery, onion, and herbs. A splash of apple cider vinegar at the end brightens the whole pot and gives the broth a subtle, satisfying depth. The result is a deeply golden liquid that smells absolutely incredible and works beautifully as a sipping broth, a soup base, or a cooking liquid for grains. Because every single ingredient is whole and recognizable, you know exactly what's in your bowl — no label-reading required.
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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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