Pistachio 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 gentle heat that builds beautifully alongside cinnamon, cumin, and a handful of whole peppercorns. Onion, carrots, celery, and garlic form a classic savory backbone, while fresh parsley, thyme, and bay leaves round everything out with herbal depth. A splash of apple cider vinegar at the end brightens the whole pot and helps coax every last bit of flavor from the vegetables before straining. Store-bought broths can be a minefield of unexpected additives and shared-facility warnings, but this one is made entirely from whole, straightforward ingredients you control from start to finish. It's endlessly versatile — use it as a base for soups, grains, or braised dishes, or sip it straight from a mug on a cold afternoon. Once you've made a batch, it's hard to go back to anything from a carton.
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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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