Lupin 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 sliced ginger bloom in coconut oil before the broth goes in, and a long, gentle simmer pulls every bit of aromatic depth out of the scallions and turmeric. A splash of coconut aminos and apple cider vinegar round out the flavor with a subtle umami tang that makes the whole cup feel surprisingly complex. Every ingredient in this recipe is naturally free from lupin, so there's no label-scanning or substitution gymnastics required ā just straightforward, clean cooking. The broth gets strained before serving, so what ends up in your mug is silky, clear, and beautifully golden from the turmeric. Finished with fresh scallion greens and a thin curl of ginger, it looks as good as it tastes. Whether you sip it as a morning ritual or an afternoon pick-me-up, this one is genuinely hard to put down.
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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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