Cashew 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, lending a vibrant color and a gentle heat that feels both nourishing and bold. The addition of cinnamon, cumin, and a splash of apple cider vinegar rounds everything out into something far more complex than your average store-bought carton. Many packaged broths and soups sneak in unexpected additives or are processed on shared lines, so making your own from scratch gives you complete control over every single ingredient. Every component in this recipe is naturally free from tree nuts, so there's no substituting or swapping required — just straightforward, wholesome cooking. It works beautifully as a sipping broth on its own, as a base for soups and grains, or anywhere you'd reach for a flavorful liquid to elevate a dish. Make a big batch, cool it down, and stash it in the fridge or freezer so you always have something this good within reach.
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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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