Fish 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 spicy from the fresh ginger and turmeric. It's built entirely on vegetables, aromatics, and spices, so there's zero concern about fish-based stocks or hidden seafood derivatives that sneak into so many store-bought broths and bouillon cubes. The combination of cinnamon, cumin, and cayenne alongside the turmeric and ginger gives it a depth that goes way beyond a standard vegetable broth. A splash of apple cider vinegar at the end brightens everything up and helps pull all those flavors together beautifully. Use it as a base for soups and stews, sip it straight from a mug on a cold afternoon, or freeze it in portions so you always have something this good on hand. It's simple, deeply nourishing, and completely plant-based from start to finish.
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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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