Seed Oil Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm with turmeric and ginger, layered with cinnamon and cumin, and brightened by a splash of apple cider vinegar. It's deeply nourishing and genuinely beautiful in color, the sort of base you'll want to keep stocked in your fridge at all times. The only fat here is extra virgin olive oil, which means none of the industrially processed seed oils that sneak into so many store-bought broths and bouillon products. That single swap makes a real difference for anyone being intentional about what goes into their cooking. Fresh turmeric root, smashed garlic, and whole peppercorns get bloomed in the oil before the water ever hits the pot, coaxing out maximum flavor the old-fashioned way. After a long, unhurried simmer, you're left with a strained broth that's clean, complex, and completely free of anything you didn't put in yourself. Use it as a soup base, sip it from a mug, or freeze it in batches — it's one of those foundational recipes that quietly upgrades everything else you make.
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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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