Tree Nut Free Turmeric-Ginger Vegetable Broth

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 15 min

Tree Nut 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. Fresh turmeric root and ginger are the real stars here, simmered low and slow with cinnamon, cumin, and a splash of apple cider vinegar to coax out a deeply complex, anti-inflammatory flavor that no store-bought carton can touch. The base is built on humble aromatics — onion, carrots, celery, and garlic — so every sip tastes honest and nourishing rather than flat or overly salty. A small hit of cayenne is optional, but it adds a gentle warmth that lingers in the best way. Because this broth is made entirely from vegetables, herbs, and spices, there's zero concern about hidden tree nut oils or cross-contaminated processing facilities that can make packaged broths a gamble. Once strained, it pours out a gorgeous amber-gold color that looks almost too pretty to use as a cooking liquid — almost. Keep a batch in the fridge all week and you'll find yourself reaching for it constantly, whether you're cooking grains, braising greens, or just sipping it straight from a mug.

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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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