Nutmeg Free Turmeric-Ginger Vegetable Broth

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

Nutmeg Free Turmeric-Ginger Vegetable Broth

This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply comforting from the very first simmer. Fresh turmeric root and ginger are the stars here, lending a vibrant color and a bright, slightly spicy depth that you just can't get from a carton. Sautéed onion, carrots, and celery build a sweet, savory backbone, while cinnamon, cumin, and black peppercorns layer in a gentle complexity that feels almost medicinal in the best possible way. A splash of apple cider vinegar at the end lifts everything and keeps the flavors from feeling flat or heavy. Many store-bought broths and spice blends sneak in warming spices that can be hard to track, so making your own from scratch means you know exactly what went into the pot — no label-reading required. This broth works beautifully as a base for soups, grains, or braised vegetables, and it's just as satisfying sipped straight from a mug on a slow afternoon. 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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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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