Pregnancy Friendly Turmeric-Ginger Vegetable Broth
A deeply golden, aromatic broth built from fresh vegetables and warming spices, this is the kind of thing you'll want simmering on the stove on a slow afternoon. The combination of fresh turmeric root, ginger, cinnamon, and cumin creates a layered, almost medicinal warmth that feels genuinely nourishing — exactly what you want when your body is working overtime. Carrots, celery, onion, and a full bunch of parsley give the base real depth, while a splash of apple cider vinegar helps draw out every bit of goodness from the vegetables before they're strained away. The result is a clear, vibrant liquid that's completely free of additives, preservatives, or anything you'd have to second-guess on a label. It's a smart choice when store-bought broths feel like a gamble — many contain high sodium, natural flavors of unknown origin, or other ingredients worth avoiding right now. Sip it warm from a mug, use it as a base for soups and grains, or freeze it in portions so you always have something wholesome on hand. Simple, clean, and genuinely satisfying to make from scratch.
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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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