Hazelnut Free Ginger Turmeric Bone Broth
Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel taken care of from the inside out. Fresh ginger and turmeric simmer low and slow with garlic, celery, carrot, and fragrant herbs until the liquid turns a rich, jewel-toned amber that smells absolutely incredible. Coconut aminos add a subtle savory depth, while a splash of apple cider vinegar helps coax every bit of goodness out of the broth before it's strained smooth. The whole thing comes together in one pot with zero complicated steps — just combine, simmer, and strain. Tree nut concerns can make flavored broths tricky since many packaged versions sneak in unexpected additives, but this recipe keeps things clean with straightforward, whole-food ingredients you can verify yourself. A squeeze of lemon and a handful of fresh herbs at the end brighten everything up and make it feel almost spa-like in the best possible way. Sip it straight from a mug on a slow morning or serve it as a restorative starter — either way, it delivers serious flavor with very little fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!