Soy 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 bit spicy from the fresh ginger and turmeric. It's built entirely from vegetables, aromatics, and spices, so there's nothing hidden to worry about, and every ingredient is exactly what it sounds like. Store-bought broths and bouillons can be surprisingly tricky territory, with soy derivatives sneaking in as flavor enhancers or additives, but making your own from scratch puts you completely in control. The combination of fresh turmeric root, ginger, cinnamon, and cumin gives this broth a depth that goes way beyond the standard carrot-and-celery base. A splash of apple cider vinegar at the end brightens everything up and helps coax out all that rich, layered flavor. Use it as a base for soups, grains, or sauces, or just sip it straight from a mug on a cold afternoon — it's genuinely that good.
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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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