Gut Friendly Turmeric-Ginger Vegetable Broth
There is something deeply comforting about a broth that smells like a spice market and a garden at the same time. This golden, aromatic liquid gets its warmth from fresh turmeric root and ginger, both of which are sautéed with garlic, cinnamon, cumin, and black peppercorns before a drop of water even hits the pot — a step that coaxes out every bit of their flavor. A splash of apple cider vinegar goes in with the water, a small but meaningful addition that helps draw out nutrients and adds a subtle brightness to the finished broth. Carrots, celery, onion, and a generous bunch of flat-leaf parsley round things out, giving the liquid body and a clean, vegetal sweetness. After a long, slow simmer, what you get is a deeply golden, fragrant broth that is as soothing to sip on its own as it is useful as a base for soups, grains, or sauces. It is the kind of thing your digestive system genuinely thanks you for, made entirely from whole, recognizable ingredients with nothing hidden or processed in sight. Make a big batch, cool it in shallow containers, and you will have something nourishing ready to reach for all week long.
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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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