Capsaicin Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm and earthy from fresh turmeric and ginger, with a subtle sweetness from carrots and a gentle depth from cinnamon and cumin. It's a genuinely comforting base that works beautifully on its own or as the foundation for soups, grains, and sauces. For anyone avoiding capsaicin, the cayenne listed in the recipe is explicitly marked optional and easy to leave out entirely, making the rest of the ingredient list completely safe to use as written. The heat in this broth comes from black pepper instead, which delivers a mild, rounded warmth without the capsaicin compound that causes problems for sensitive stomachs or certain health conditions. Sautéing the vegetables before adding water builds a savory backbone that store-bought broths rarely achieve, and the apple cider vinegar at the end brightens everything up without adding any sharpness. After an hour of low simmering, the liquid turns a stunning deep gold that looks almost too pretty to strain. It stores well in the fridge and is the kind of kitchen staple you'll find yourself making on repeat.
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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)
Can be omittedcayenne pepper
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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