Walnut 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 combination of fresh turmeric root, ginger, cinnamon, and cumin. It's deeply nourishing and built entirely from vegetables, aromatics, and spices, so there's no need to scan labels or worry about hidden nut-based additives sneaking in. The technique is straightforward: sweat the vegetables, bloom the spices, then let everything simmer low and slow until the liquid turns a rich, jewel-toned gold. A splash of apple cider vinegar at the end brightens the whole pot and gives the broth a subtle complexity that store-bought versions just can't match. Use it as a base for soups, grains, or sauces, or sip it straight from a mug on a cold afternoon — it genuinely works either way. The fresh parsley, thyme, and bay leaves round out the flavor without overpowering the turmeric and ginger, keeping everything balanced and clean-tasting.
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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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