PCOS Friendly Turmeric-Ginger Vegetable Broth
This deeply golden broth is the kind of thing you'll want to keep stocked in your fridge at all times — warming, aromatic, and built on a foundation of ingredients that genuinely pull their weight. Turmeric and ginger are the stars here, both celebrated for their anti-inflammatory properties, which makes this broth a smart choice when you're trying to support hormonal balance through food. The combination of cinnamon, cumin, and black pepper adds surprising depth, and that splash of apple cider vinegar at the end brightens everything up while helping your body absorb the turmeric more effectively. Sautéing the aromatics in extra virgin olive oil before adding the water coaxes out layers of flavor that a simple dump-and-simmer method just can't match. After an hour of low, unhurried simmering, the liquid turns this gorgeous amber color and smells absolutely incredible. Sip it straight from a mug, use it as a base for soups and grains, or freeze it in portions so you always have something nourishing on hand. It's one of those recipes that feels like self-care disguised as cooking.
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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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