Shellfish Free Ginger & Turmeric Bone Broth Sip
Warm, deeply savory, and just a little zingy, this sippable broth is the kind of thing you'll start craving on cold mornings or whenever you need a reset. Fresh ginger and ground turmeric bring serious anti-inflammatory energy to a rich bone broth base, while coconut aminos add a subtle umami depth without any soy or shellfish-derived ingredients to worry about. A splash of apple cider vinegar brightens everything up, and the optional lemon juice at the end makes it feel almost medicinal in the best possible way. The whole thing comes together in one small saucepan in under fifteen minutes, and straining out the garlic and ginger fibers before serving gives you a silky, clean sip that feels genuinely luxurious. It's the kind of recipe that proves you don't need a long ingredient list to get serious flavor. Serve it straight from the mug, finish with a little fresh parsley if you like a pop of color, and enjoy it while it's still steaming.
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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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