Gelatin Free Ginger Turmeric Bone Broth
Warming, golden, and deeply aromatic, this sipping broth is the kind of thing you'll want to curl up with on a cold afternoon or reach for when your body needs a reset. Fresh ginger and turmeric do the heavy lifting here, giving the broth a bright, earthy heat that feels genuinely restorative — and the Ceylon cinnamon adds a subtle sweetness that rounds everything out beautifully. Coconut aminos bring a gentle savory depth without any soy, while apple cider vinegar helps coax every bit of flavor from the aromatics during that slow, uncovered simmer. For anyone navigating a gelatin-free approach, store-bought broths can be a minefield — many are concentrated specifically to maximize gelatin content, and labels aren't always clear. Using an AIP-compliant bone broth with no additives, as called for here, keeps things clean and predictable. The recipe then builds all of its richness through layered aromatics — garlic, celery, carrot, thyme, and rosemary — rather than relying on a thick, collagen-heavy base. Once everything is strained through a fine-mesh sieve, what you're left with is a clear, intensely flavored broth that's as beautiful as it is satisfying. A squeeze of lemon and a handful of fresh herbs at the end make it feel like something you'd pay good money for at a wellness café.
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Learn more →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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