Rye Free Turmeric-Ginger Vegetable Broth

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

Rye Free Turmeric-Ginger Vegetable Broth

This golden broth is warming, deeply aromatic, and genuinely one of those kitchen projects that makes the whole house smell incredible. Fresh turmeric root and ginger are sautéed with cinnamon, cumin, and black peppercorns before simmering low and slow with carrots, celery, onion, and a generous bunch of flat-leaf parsley — the result is a broth with real depth and a beautiful amber color. A splash of apple cider vinegar at the end brightens everything up and helps pull the most flavor from the vegetables. Every single ingredient here is naturally free of rye, so there's no label-scanning or substitution stress involved — just wholesome produce and spices doing their thing. It works beautifully as a sipping broth on its own, as a base for soups and grains, or anywhere you'd reach for store-bought stock but want something with far more personality. Make a big batch, cool it down, and stash it in the fridge or freezer so you always have something nourishing on hand.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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