Anti Inflammatory Ginger & Turmeric Bone Broth Sip
Warm, golden, and deeply savory, this sipping broth is the kind of thing your body genuinely craves on a slow morning or after a long day. Fresh ginger and ground turmeric are the stars here — both well-regarded for their natural anti-inflammatory properties — and together they give the broth a bright, slightly spicy depth that feels nourishing rather than medicinal. Coconut aminos add a gentle umami richness without soy, while a splash of apple cider vinegar rounds out the flavor and supports the overall approach. The technique matters too: keeping the heat below a full boil preserves the delicate aromatics and prevents the broth from turning bitter. A squeeze of lemon and a scatter of fresh parsley at the end lift everything and make it feel a little more special. It comes together in under fifteen minutes and strains clean into two mugs, which means it's just as easy to share as it is to sip solo by the window.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- 1 tbsp coconut aminos
- 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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