Nightshade Free Turmeric-Ginger Vegetable Broth
This golden broth is warming, deeply aromatic, and genuinely satisfying — the kind of thing you'll want to keep stocked in your fridge at all times. Avoiding nightshades can make store-bought broths and soups a minefield, since tomatoes and peppers sneak into so many commercial blends, but this one is built entirely from roots, aromatics, and herbs that are naturally in the clear. Fresh turmeric and ginger do the heavy lifting here, giving the broth a vibrant color and a gentle heat that feels nourishing rather than spicy. Onion, carrot, celery, and garlic are sautéed until soft before the spices go in, which coaxes out a richness you wouldn't expect from a simple vegetable base. A splash of apple cider vinegar at the end brightens everything and helps pull the most flavor from the solids before you strain them out. Sip it straight from a mug, use it as a base for soups and grains, or freeze it in batches so you always have a safe, flavorful option 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)
Can be omittedcayenne pepper
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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