Paleo Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and packed with bold aromatics, 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 nourishing between meals. Fresh ginger and smashed garlic bloom in coconut oil before the broth ever hits the pot, building a fragrant base that makes the whole kitchen smell incredible. Coconut aminos stand in for soy sauce here, delivering that same umami depth without any grain or legume ingredients ā a smart swap that keeps everything clean and ancestral-diet friendly. A splash of apple cider vinegar and a pinch of turmeric round out the flavor while adding a subtle brightness that keeps the broth from feeling heavy. After a gentle 15-minute simmer, the aromatics are strained out, leaving behind a silky, golden liquid that's smooth enough to drink straight from a mug. Garnished with fresh scallion greens and a thin curl of ginger, it looks as good as it tastes. Whether you're sipping it as a morning ritual or using it to wind down in the evening, this is the kind of simple, whole-ingredient recipe that earns a permanent spot in your rotation.
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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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