Cashew 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 bloom in coconut oil before the broth goes in, and a long, slow simmer pulls every bit of aromatic goodness into the liquid. Coconut aminos add a gentle umami depth, while a splash of apple cider vinegar brightens the whole cup without overpowering the earthy turmeric running through it. The final strain leaves you with a silky, clear broth that looks as elegant as it tastes. For anyone navigating tree nut concerns, this recipe is naturally free of cashews and any nut-based thickeners or creamers ā every ingredient is straightforward and easy to verify. Finished with a few wisps of fresh scallion green and a thin coin of ginger in the mug, it's a small but satisfying touch that makes this feel like something from a cozy restaurant rather than your own stovetop.
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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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