Low Sugar Ginger & Turmeric Bone Broth Sip
Warm, golden, and deeply savory, this sipping broth is the kind of thing that feels like self-care in a mug. Fresh ginger and turmeric bring serious anti-inflammatory energy, while smashed garlic and a splash of apple cider vinegar layer in complexity that makes this taste far more involved than it actually is. Coconut aminos stand in for soy sauce here, adding that rich umami depth without any of the sweeteners that sneak into so many bottled condiments — a small swap that makes a real difference when you're keeping added sugar out of your routine. The whole thing comes together in one saucepan in under fifteen minutes, strained clean and poured straight into mugs. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make it feel a little fancy. It's the kind of recipe that fits naturally into a morning ritual, an afternoon reset, or a cozy evening wind-down — no sweeteners needed to make it completely satisfying.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 clove garlic, smashed
- 1 tsp apple cider vinegar
- ¼ tsp sea salt, or to taste
- 1 tsp fresh lemon juice (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the bone broth, smashed garlic, grated ginger, and ground turmeric in a small saucepan over medium heat, stirring once to distribute the turmeric, until the broth is steaming and small bubbles appear around the edges, about 5–6 minutes. Do not bring to a full boil.
- 2
Reduce the heat to low and stir in the coconut aminos, apple cider vinegar, and sea salt. Simmer gently for 3–4 minutes, until the broth is fragrant and the garlic has softened.
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