Turkey Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is built entirely on vegetables, herbs, and a bold lineup of warming spices — no animal products of any kind. Fresh turmeric root and ginger are the real stars here, giving the liquid a vibrant color and a deeply layered flavor that store-bought broths simply can't match. Onion, carrots, and celery form the savory backbone, while cinnamon, cumin, and a splash of apple cider vinegar add surprising depth and a subtle brightness to every sip. The whole thing simmers low and slow for an hour, filling your kitchen with an incredible fragrance before you even strain it. It's a genuinely versatile base — perfect for soups, grains, sauces, or just warming up in a mug on a cold afternoon. If you've ever grabbed a carton of broth at the store only to squint at a long list of additives and mystery flavors, making your own this way is a satisfying reset.
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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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