Breastfeeding Friendly Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and packed with nourishing ingredients, this sippable broth is exactly the kind of thing a postpartum body craves. Bone broth forms the rich, collagen-forward base, while fresh ginger, smashed garlic, and scallions are bloomed in coconut oil first ā a simple step that makes the whole mug taste like it simmered for hours. Turmeric adds a gentle golden hue and its well-loved anti-inflammatory reputation, and coconut aminos bring a subtle umami depth without any soy. A splash of apple cider vinegar helps draw even more goodness out of the broth as it simmers low and slow for fifteen minutes. The whole thing gets strained into mugs, so every sip is silky-smooth with none of the chunky bits ā just clean, aromatic warmth. It's the kind of recipe you'll want to keep on rotation during those early weeks when you need something restorative but have zero energy for complicated cooking. Garnish with a few fresh scallion greens and a thin slice of ginger if you want it to look as good as it tastes.
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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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