Mediterranean Diet Friendly Turmeric-Ginger Vegetable Broth
This golden broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little exotic from the moment the spices hit the pan. It starts with a generous pour of extra virgin olive oil and a base of onion, carrots, and celery, building the kind of deep, savory foundation that store-bought broth rarely achieves. Fresh turmeric root and ginger bring a vibrant, anti-inflammatory punch, while cinnamon, cumin, and black peppercorns layer in complexity that feels anything but ordinary. A whole bunch of flat-leaf parsley, fresh thyme, and bay leaves round everything out with herbal brightness, and a splash of apple cider vinegar at the end sharpens all those flavors beautifully. This is exactly the kind of plant-forward, olive-oil-based cooking that sits at the heart of Mediterranean eating — nothing processed, nothing artificial, just honest ingredients doing honest work. Use it as a base for soups and grains, sip it from a mug on a slow afternoon, or freeze it in batches so you always have something nourishing on hand.
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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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