Xanthan Gum Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm with turmeric and ginger, grounded by cinnamon and cumin, and brightened by a splash of apple cider vinegar. It's deeply nourishing and built entirely from whole vegetables, fresh herbs, and spices, so there's nothing hidden or processed to worry about. Store-bought broths and many packaged alternatives often sneak in stabilizers and thickeners that can be a real headache to avoid, but this one is completely clean by design — just real ingredients, simmered low and slow until the liquid turns a gorgeous deep gold. The technique is straightforward: sweat the aromatics, bloom the spices, then let time do the heavy lifting over a gentle hour-long simmer. Straining through a fine-mesh sieve gives you a silky, clear broth that's ready to sip straight from a mug or use as a flavorful base for soups, grains, or sauces. A little cayenne is optional if you want a subtle kick, and the apple cider vinegar adds just enough brightness to make every sip feel alive. Make a big batch, cool it down, and keep it in the fridge or freezer so you always have something wholesome on hand.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
See allPrivate 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
- 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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