Lupin Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Warming, golden, and deeply aromatic, this sipping broth is the kind of thing that feels like it's doing something good for you from the very first sip. Fresh ginger and turmeric simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, building a broth that's complex without being complicated. Coconut aminos add a subtle savory depth, while a splash of apple cider vinegar helps coax every bit of flavor from the solids before they're strained away. The result is a silky, clear liquid that's naturally free from lupin and any of the legume-adjacent flours and fillers that can sneak into packaged broths and seasoning blends. Starting with an AIP-compliant bone broth and keeping every ingredient whole and recognizable means there's nothing hidden to worry about here. A squeeze of lemon and a few fresh herb leaves at the end brighten the whole cup and make it feel a little special. Sip it straight from a mug on a slow morning or serve it as a light starter — either way, it delivers serious flavor with minimal fuss.

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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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