Fructose Free Turmeric-Ginger Vegetable Broth

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

Fructose Free Turmeric-Ginger Vegetable Broth

A deeply golden, aromatic broth built on turmeric, ginger, and warming spices, this is the kind of thing that makes your whole kitchen smell incredible while it simmers. The combination of fresh turmeric root and ground cinnamon gives it a complexity that goes well beyond a standard vegetable stock, and that slow one-hour simmer pulls every bit of flavor out of the carrots, celery, and onion. For anyone managing fructose sensitivity, homemade broth is genuinely one of the smartest swaps you can make — store-bought versions are notorious for hidden sweeteners, fruit-derived ingredients, and additives that can quietly cause problems. Here, you control every single thing that goes into the pot. A splash of apple cider vinegar added before the simmer helps draw out minerals and rounds out the flavor without adding any sweetness. Once strained, the broth is silky, vibrant, and endlessly useful — sip it on its own, use it as a base for soups, or cook grains in it for an instant flavor upgrade. Make a big batch, cool it quickly, and you'll have a reliable, gut-friendly staple ready to go all week.

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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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