Barley Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel better just holding the mug. Fresh ginger and turmeric give it a bright, earthy heat, while garlic, celery, carrot, and a bouquet of thyme and rosemary build a savory backbone that tastes like it simmered all day. A splash of apple cider vinegar and coconut aminos round out the flavor with subtle tang and depth — no soy, no grains, no hidden additives to second-guess. For anyone navigating a barley-free lifestyle, packaged broths and seasoning blends can be a minefield of unexpected grains and fillers, but every ingredient here is straightforward and easy to verify. The process is simple: simmer everything together, strain it clean, and you're left with a silky, jewel-toned broth that's as nourishing as it looks. A squeeze of lemon and a few fresh herb leaves at the end lift the whole thing and make it feel genuinely special. Sip it straight from a mug on a slow morning or serve it as a restorative starter before a meal — either way, it delivers.

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Ingredients

4 servings

4 cups bone broth (homemade or aip-compliant brand, no added pepper or additives)
1 cup water
2-inch piece fresh ginger, peeled and thinly sliced
1-inch piece fresh turmeric, peeled and thinly sliced (or 1 tsp ground turmeric)
4 cloves garlic, smashed
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp apple cider vinegar
½ tsp sea salt, plus more to taste
1 tbsp coconut aminos
¼ tsp ground ceylon cinnamon

For serving

1–2 tbsp fresh cilantro or parsley leaves, for serving (optional)
4 thin slices fresh lemon, for serving (optional)

Instructions

1
Combine the bone broth, water, ginger, turmeric, garlic, celery, carrot, thyme, rosemary, apple cider vinegar, coconut aminos, and Ceylon cinnamon in a large saucepan.
2
Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 30 minutes, until the broth is deeply golden and fragrant and the vegetables are fully softened.

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