Yeast Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and loaded with aromatic punch, this ginger-scallion sipper is the kind of thing you'll want to curl up with on a slow morning or a chilly evening. Bone broth gets a serious upgrade here ā smashed garlic and fresh ginger bloom in coconut oil first, building a fragrant base before the broth even hits the pan. A touch of turmeric adds earthy warmth and that gorgeous golden hue, while coconut aminos bring a subtle umami depth without any soy or fermented ingredients that could be a concern. Apple cider vinegar rounds everything out with just a whisper of brightness. For anyone navigating a yeast-free lifestyle, this recipe is naturally free of anything fermented or leavened ā every ingredient is straightforward and easy to verify. After a gentle 15-minute simmer, the broth is strained smooth and ladled into mugs, making it feel almost like a ritual. Finish with a few fresh scallion greens and a thin slice of ginger for a presentation that 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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