Gluten Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply comforting from the very first simmer. Fresh turmeric root and ginger are the stars here, lending a vibrant color and a gentle heat that feels nourishing without being overpowering. Cinnamon and cumin round out the spice profile in a way that's unexpected but completely addictive. Store-bought broths can be a minefield of hidden additives, thickeners, and flavor enhancers that are hard to vet, so making your own from whole vegetables and spices is genuinely the smarter move. Every single ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or second-guessing required. A splash of apple cider vinegar at the end brightens everything up and helps pull even more flavor from the vegetables before you strain them out. Sip it straight from a mug, use it as a base for soups and grains, or freeze it in portions to have on hand whenever you need a clean, flavorful foundation.
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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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