Black Pepper Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and quietly restorative, this ginger-scallion sipper is the kind of thing you'll want to curl up with on a cold afternoon. Bone broth gets a serious flavor upgrade here ā smashed garlic and fresh ginger are bloomed in coconut oil first, coaxing out every bit of their warmth before the broth even hits the pan. Scallions, turmeric, coconut aminos, and a splash of apple cider vinegar round things out into something that tastes far more complex than the ingredient list suggests. For anyone navigating a sensitivity to black pepper, finding a savory, spiced sipping broth that doesn't rely on it can feel surprisingly tricky ā most store-bought options and restaurant versions lean heavily on it for heat. This recipe builds all of its depth through ginger and aromatics instead, so you get that satisfying warmth without any of the worry. After a 15-minute simmer, the broth is strained smooth and ladled straight into mugs, making it as elegant as it is effortless. A few fresh scallion greens and a thin slice of ginger on top make it feel genuinely special.
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Learn more āIngredients
4 servings
- 4 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, smashed
- Ā½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- Ā½ tsp sea salt, or to taste
- 1 tsp coconut oil
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the smashed garlic and sliced ginger and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes.
- 2
Add the scallion pieces and cook, stirring, until softened and bright green, about 1 minute.
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