Honey Free Turmeric-Ginger Vegetable Broth

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

Honey Free Turmeric-Ginger Vegetable Broth

This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little bit spicy from the fresh ginger and turmeric. It's built entirely from vegetables, herbs, and spices, so there's no sweetener of any kind hiding in the ingredient list, making it a genuinely clean base for soups, grains, or sipping straight from a mug. Many store-bought broths and bouillons sneak in unexpected additives, so making your own from scratch is the surest way to know exactly what's in the pot. The combination of fresh turmeric root, ginger, cinnamon, and cumin gives this broth a depth that goes way beyond a standard vegetable stock — it tastes like it took serious effort, even though the process is mostly hands-off simmering. A splash of apple cider vinegar at the start helps draw out all that flavor from the vegetables and spices as they cook down. Once strained, the broth comes out a gorgeous deep amber color that looks just as good as it tastes. Make a big batch, cool it down, and keep it in the fridge or freezer so you always have something nourishing and flavorful ready to go.

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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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