Lactose Free Turmeric-Ginger Vegetable Broth
This golden broth is warming, deeply aromatic, and built on a lineup of vegetables and spices that do serious flavor work together. Sautéing the onion, carrots, and celery first before adding turmeric, ginger, cinnamon, and cumin creates a layered base that smells incredible and tastes even better. A splash of apple cider vinegar at the end brightens everything up and gives the finished liquid a subtle complexity you just don't get from a store-bought carton. Because every single ingredient here is naturally plant-based, there's no dairy to worry about — this is completely safe for anyone managing lactose sensitivity without any substitutions required. It works beautifully as a sipping broth on its own, as a base for soups and stews, or anywhere you'd normally reach for a boxed version. The strained result is silky, vivid, and packed with anti-inflammatory goodness from the fresh turmeric and ginger. Make a big batch, cool it down, and stash it in the fridge so you always have something nourishing ready to go.
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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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