Mustard Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little spicy from fresh ginger and turmeric root. The combination of cinnamon, cumin, and black peppercorns layered over a classic mirepoix base gives it a depth that goes way beyond a standard vegetable stock. A splash of apple cider vinegar at the end brightens everything up and helps pull the most flavor from the vegetables before straining. Store-bought broths and bouillons are notorious for sneaking in mustard flour or mustard extract as a flavor booster, so making your own from scratch is genuinely the safest and most satisfying route. Every single ingredient here is straightforward and easy to verify, which means you can use this as a confident base for soups, grains, sauces, or anything else that calls for a flavorful liquid. It keeps well in the fridge and is worth making in a big batch so you always have some 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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