Mushroom Free Turmeric-Ginger Vegetable Broth
So many store-bought broths and bouillon products sneak in dried mushroom powder or mushroom extract as a flavor booster, which makes finding a safe option genuinely frustrating. This golden, aromatic broth sidesteps all of that by building its deep, savory backbone entirely from vegetables, fresh aromatics, and a bold lineup of warming spices. The combination of fresh turmeric root and ginger gives the finished liquid a gorgeous amber color and a brightness that feels almost medicinal in the best possible way. Cinnamon and cumin add unexpected warmth and complexity, while a splash of apple cider vinegar at the end lifts everything and rounds out the flavor beautifully. Simmering low and slow for a full hour coaxes every bit of goodness out of the onion, carrots, celery, and garlic before you strain it all into a clear, deeply flavored broth. It works as a sipping broth on its own, a base for soups and grains, or anywhere you'd reach for stock and want something a little more interesting. Make a big batch, cool it down, and stash it in the fridge or freezer 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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