Vegetarian 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, anti-inflammatory richness that you simply cannot get from a carton off the shelf. A splash of apple cider vinegar brightens everything up, while cinnamon and cumin add a subtle warmth that makes this feel more like a healing elixir than a simple stock. The technique is straightforward: sweat the aromatics, bloom the spices, then let everything simmer low and slow for an hour until the liquid turns a gorgeous, jewel-toned amber. Store-bought broths often rely on yeast extracts or flavor enhancers that can be hard to track down on a label — this one is built entirely from whole vegetables, herbs, and spices you can see and name. Use it as a base for soups, grains, or noodle bowls, or sip it straight from a mug on a cold afternoon when you need something restorative. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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