Macadamia Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply comforting from the very first simmer. Fresh turmeric root and ginger are the stars here, layering in a brightness that dried spices alone just can't replicate, while cinnamon and cumin add a subtle, almost exotic depth. Softened onion, carrots, and celery form the backbone, and a splash of apple cider vinegar at the end pulls everything into sharp, satisfying focus. The long, slow simmer does most of the work, coaxing every bit of flavor out of the vegetables and herbs before you strain it all into a gorgeous, clear liquid. Because every ingredient is whole, fresh, and straightforward, there's zero guesswork about what's actually in your bowl — no mystery additives, no shared-facility concerns, just clean, nourishing food. Use it as a base for soups, grains, or noodles, or sip it straight from a mug when you need something restorative. It stores beautifully in the fridge, so making a big batch is absolutely worth it.
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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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