Dairy Free Turmeric-Ginger Vegetable Broth
This golden broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little bit spicy in the best way. Fresh turmeric root and ginger are the real stars here, simmered low and slow with cinnamon, cumin, and a splash of apple cider vinegar to coax out a deeply complex, layered flavor that store-bought broth simply cannot match. Every ingredient in the pot is completely plant-based, so there's no need to scan labels or worry about hidden dairy sneaking in through additives or flavor enhancers. The technique is straightforward: sweat the aromatics, bloom the spices, then let time do the heavy lifting during that long, unhurried simmer. What you end up with is a beautifully clear, deeply golden liquid that works as a sipping broth, a soup base, or a flavorful cooking liquid for grains and legumes. It stores well in the fridge and is just as useful on a weeknight as it is when you're trying to feel a little more nourished and taken care of.
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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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