Citrus Free Turmeric-Ginger Vegetable Broth

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

Citrus Free Turmeric-Ginger Vegetable Broth

Warm, golden, and deeply aromatic, this vegetable broth is the kind of base that makes everything it touches taste better. Fresh turmeric root and ginger are the stars here, simmered low and slow with carrots, celery, onion, and a fragrant blend of cinnamon, cumin, and black pepper until the liquid turns a rich, jewel-toned amber. Many store-bought broths sneak in citrus juice or citric acid as a preservative, so making your own is the cleanest way to keep things safe without sacrificing depth of flavor. Apple cider vinegar steps in to add that gentle brightness you'd normally get from lemon, and it works beautifully. The whole pot simmers uncovered for an hour, filling your kitchen with an almost medicinal warmth that feels nourishing before you've even taken a sip. Once strained, the broth is silky and clear — ready to sip straight from a mug, use as a soup base, or freeze in batches for whenever you need it.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private 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
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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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