Chicken Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is built entirely on vegetables and spices, making it a deeply satisfying base that never needs to rely on any animal protein to deliver serious flavor. Fresh turmeric root and ginger are the real stars here, lending a warm, earthy depth that you simply cannot get from a carton off the shelf. Sautéing the onion, carrots, and celery first before adding the spices builds a savory foundation, and that bloom of cinnamon, cumin, and black pepper in hot olive oil is genuinely one of the best smells your kitchen will ever produce. A splash of apple cider vinegar at the end brightens everything and helps draw out the richness from the vegetables during the long, gentle simmer. The result is a broth that pours out a stunning deep amber color, fragrant and complex enough to sip straight from a mug or use as the backbone of soups, grains, and sauces. It stores beautifully in the fridge and is the kind of thing you'll want to keep on hand all week.
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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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