Brazil Nut Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply comforting from the very first simmer. Fresh turmeric root and ginger are the stars here, layering in a vibrant, anti-inflammatory depth that you simply cannot get from a carton off the shelf. Cinnamon, cumin, and a splash of apple cider vinegar round everything out, giving the finished liquid a complexity that feels far more sophisticated than its humble vegetable origins. Store-bought broths can be a minefield of hidden additives and shared-facility warnings, but every single ingredient in this pot is straightforward and easy to verify. The long, slow simmer — a full hour uncovered — coaxes every bit of flavor from the onion, carrots, celery, and aromatics before they get strained out, leaving you with a beautifully clear, jewel-toned liquid. Use it as a base for soups, grains, or sauces, or sip it straight from a mug on a cold afternoon. It stores well in the fridge and is just as rewarding to make as it is to use.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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