Pescatarian Turmeric-Ginger Vegetable Broth
This golden broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little bit spicy from the fresh ginger and turmeric. Sautéing the aromatics first in olive oil before adding water is what gives the finished liquid such depth, coaxing sweetness out of the carrots and onion before the spices ever hit the pot. A splash of apple cider vinegar at the end brightens everything up and helps the flavors pop in a way that plain vegetable broth rarely does. Cinnamon and cumin might seem unexpected here, but they round out the turmeric beautifully and give the broth a slightly exotic warmth that works in soups, grains, or anywhere you'd use stock. Because every ingredient is plant-based, this fits naturally into a pescatarian kitchen as a base for fish stews, seafood risotto, or a simple bowl of noodles. Store-bought broths often rely on yeast extracts or vague "natural flavors" that can muddy the taste — making your own means you know exactly what's in it. Strain it, cool it, and keep it on hand all week; it's one of those foundational recipes that quietly upgrades everything else you cook.
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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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