Lupin Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm with turmeric and ginger, layered with cinnamon, cumin, and a gentle kick of cayenne if you want it. It starts with a simple sauté of onion, carrots, and celery before the spices go in, building a deeply savory base that simmers into something truly special. The apple cider vinegar added at the end brightens everything up and gives the finished broth a clean, complex edge that store-bought versions just can't match. Lupin, a legume increasingly used as a flour or protein filler in packaged foods and commercial broths, is completely absent here — every ingredient is straightforward and easy to verify. That matters a lot when broth is something you plan to use as a base for soups, grains, or sauces where hidden additives can sneak in. The recipe is entirely plant-based and relies on fresh aromatics and whole spices, so you know exactly what's going into every cup. Strain it smooth, season to taste, and you've got a versatile, vibrant broth worth keeping on hand all week.
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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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