Nitrate & Nitrite Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm with turmeric and ginger, grounded by sweet carrots and celery, and finished with a bright splash of apple cider vinegar that ties everything together. Store-bought broths and stocks are a minefield when you're avoiding nitrates and nitrites, since preservatives and additives can sneak in even where you'd least expect them. Making it from scratch with whole vegetables, fresh aromatics, and pantry spices means you know exactly what's in every cup. The combination of fresh turmeric root, ginger, cinnamon, and cumin gives this broth a depth that goes way beyond a standard vegetable stock — it's almost medicinal in the best possible way. Simmering everything low and slow for a full hour coaxes out a deeply golden, richly flavored liquid that works beautifully as a sipping broth, a soup base, or a braising liquid for grains and legumes. It stores easily in the fridge and comes together with nothing more than a stockpot, a strainer, and a little patience.
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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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