Low Iodine Turmeric-Ginger Vegetable Broth
Warm, golden, and deeply aromatic, this vegetable broth is the kind of base that makes everything it touches taste better. Fresh turmeric root and ginger are simmered low and slow alongside carrots, celery, onion, and a fragrant blend of cinnamon, cumin, and black pepper, creating a broth with real complexity and a gorgeous amber color. For anyone navigating a low-iodine protocol, homemade broth is a smart move — store-bought versions often contain iodized salt or additives that are hard to track down on a label. Here, the salt is straightforward and measured, and every single ingredient is easy to verify. The apple cider vinegar adds a subtle brightness that rounds out the spice without overpowering it, and the long simmer pulls every bit of flavor from the vegetables before they're strained away. Use it as a soup base, cook grains in it, or sip it straight from a mug when you need something comforting and clean. It stores beautifully in the fridge, so making a big batch means you always have a safe, flavorful foundation 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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