Rice Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little bit spicy. Fresh turmeric root and ginger are simmered low and slow with carrots, celery, onion, and a fragrant blend of cinnamon, cumin, and black pepper, creating a broth that tastes far more complex than its simple ingredient list suggests. A splash of apple cider vinegar at the end brightens everything up and helps draw out the depth from the vegetables. Grain-free by nature, this is a broth built entirely from produce, aromatics, and good olive oil — no fillers, no starches, nothing to second-guess. It's a smart base to keep on hand for soups, sauces, or just sipping straight from a mug on a cold afternoon. The straining step is worth the extra minute, leaving you with a silky, jewel-toned liquid that looks as beautiful as it tastes.
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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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