Shellfish Free Turmeric-Ginger Vegetable Broth
This golden broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little exotic from the moment the spices hit the pan. Fresh turmeric root and ginger are the real stars here, lending a deep, almost jewel-toned color and a brightness that store-bought cartons simply cannot replicate. Cinnamon and cumin round out the flavor with gentle warmth, while a splash of apple cider vinegar at the end sharpens everything into something that tastes genuinely complex. Because every single ingredient is plant-based and straightforward, there's zero concern about hidden seafood derivatives or cross-contact — just clean, nourishing vegetables and spices doing their thing. The technique is simple: sauté, bloom the spices, simmer low and slow for an hour, then strain into a gorgeous, deeply flavored liquid you can sip straight from a mug or use as a base for soups, grains, and sauces. It keeps well in the fridge and rewards you every time you open the container to that rush of ginger and turmeric. Make a big batch on a Sunday and you'll be reaching for it all week.
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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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