Gluten Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and loaded with aromatic punch, this sippable broth is the kind of thing you'll want to curl up with on a cold afternoon or reach for when you need something restorative. Fresh ginger and smashed garlic bloom in coconut oil before the scallions go in, building a fragrant base that makes the whole kitchen smell incredible. Coconut aminos stand in for soy sauce here, delivering that umami depth without any wheat or gluten hiding in the bottle ā a swap that works beautifully and keeps every sip completely clean. A touch of turmeric and apple cider vinegar round out the flavor, giving the broth a subtle brightness that balances the richness of the bone broth itself. After a gentle 15-minute simmer, everything gets strained out so you're left with a silky, clear liquid that's elegant enough to serve in a nice mug with a few fresh garnishes. It's proof that something this nourishing and satisfying doesn't need to be complicated ā just good ingredients treated with a little care.
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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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