MSG Free Turmeric-Ginger Vegetable Broth
Store-bought broths are one of the sneakiest sources of hidden additives, with flavor enhancers tucked into ingredient lists under names that are easy to overlook. This golden, aromatic vegetable broth is built entirely from whole, recognizable ingredients — nothing processed, nothing mysterious. Fresh turmeric root and ginger give it a warm, earthy depth that feels almost medicinal in the best way, while cinnamon, cumin, and black peppercorns layer in a gentle complexity that makes this far more interesting than a basic vegetable stock. The apple cider vinegar brightens everything and helps draw out the full flavor from the vegetables as they simmer low and slow for an hour. What you end up with is a deeply golden, fragrant broth that's genuinely satisfying to sip on its own or use as a base for soups, grains, or sauces. Because every single ingredient goes in whole and gets strained out at the end, you have complete control over what ends up in your bowl — and that peace of mind is hard to put a price on.
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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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