Wheat 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 root. It's built entirely from vegetables, aromatics, and spices, so there's nothing hiding in here that could cause a problem for anyone avoiding wheat. Store-bought broths and stocks can be surprisingly sneaky, with flavor enhancers and additives that sometimes contain gluten-based ingredients, which makes a homemade pot like this genuinely worth the effort. The combination of cinnamon, cumin, black pepper, and a splash of apple cider vinegar gives the finished liquid a depth that goes way beyond a basic vegetable stock. Simmering everything low and slow for a full hour coaxes out every bit of flavor from the carrots, celery, onion, and fresh herbs before straining it all into a clear, vibrant liquid. Use it as a base for soups, to cook grains, or just sip it warm from a mug when you need something soothing and nourishing.
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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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