Seed Oil Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and fragrant with ginger and garlic, 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. The aromatics ā smashed garlic, sliced ginger, and scallions ā are gently bloomed in coconut oil before the broth is added, which builds a surprisingly rich, layered flavor without any complicated technique. Coconut aminos bring a subtle umami depth in place of soy sauce, and a splash of apple cider vinegar brightens everything up just before serving. After a 15-minute simmer, the broth is strained clean and ladled into mugs, so you get all the flavor with none of the bits. For anyone avoiding industrial seed oils, this recipe keeps things straightforward ā coconut oil is the only fat used, and every other ingredient is whole and unprocessed. It's an easy win for a category of recipe where hidden oils in store-bought broths or seasoning blends can be a real headache. Finish it with a few slices of fresh ginger and a scatter of scallion greens, and it looks 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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