Oats Free Turmeric-Ginger Vegetable Broth
This deeply golden broth is warming, aromatic, and genuinely beautiful — the kind of thing that makes your whole kitchen smell incredible while it simmers. Fresh turmeric root and ginger are the stars here, lending an earthy, slightly spicy depth that pairs brilliantly with cinnamon, cumin, and a splash of apple cider vinegar for brightness. Aromatics like onion, carrot, celery, and garlic build a rich, savory backbone, while parsley, thyme, and bay leaves round everything out with herbal complexity. For anyone navigating grain sensitivities, this broth is naturally free of any oat-derived ingredients — every single component is a whole vegetable, a spice, or a fresh herb, so there's nothing hidden to worry about. Store-bought broths and bouillons can be surprisingly tricky, sometimes processed on shared lines or padded with unexpected additives, so making your own from scratch is genuinely the safest and most satisfying route. The technique is simple: sauté, bloom the spices, simmer low and slow, then strain for a silky, clear liquid that's as good sipped from a mug as it is used as a base for soups, grains, or sauces. Make a big batch, cool it quickly, 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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