Yeast Free Turmeric-Ginger Vegetable Broth
Warm, golden, and deeply aromatic, this vegetable broth is built on a foundation of fresh turmeric root, ginger, and a warming blend of cinnamon, cumin, and black peppercorns that makes every sip feel intentional. Store-bought broths are notoriously tricky when you're avoiding yeast, since many contain yeast extract or autolyzed yeast as a flavor booster — this one is made entirely from whole vegetables, fresh herbs, and spices, so you know exactly what's in the pot. The splash of apple cider vinegar at the end brightens everything and helps draw out the richness from the aromatics without relying on any fermented additives. Sautéing the onion, carrots, and celery before adding the water builds a savory base that gives the finished broth real body and depth. After a long, unhurried simmer, the liquid turns a gorgeous deep gold that looks almost too beautiful to strain. Use it as a base for soups and grains, sip it straight from a mug on a cold afternoon, or freeze it in batches so you always have a clean, flavorful option on hand.
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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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