Macadamia Free Ginger Turmeric Bone Broth
Warming, golden, and deeply aromatic, this simmered broth is the kind of thing you want to curl up with on a slow morning or a chilly evening. Fresh ginger and turmeric do the heavy lifting here, layering in earthy heat and a gorgeous color that no store-bought carton can replicate. Garlic, celery, carrot, and a pair of woody herbs simmer alongside them, building a broth that tastes like it took all day even when it didn't. A splash of coconut aminos and apple cider vinegar round out the flavor with a subtle savory depth and just a hint of brightness. The whole pot gets strained until silky smooth, then ladled into mugs with a lemon slice and fresh herbs if you're feeling fancy. Because every ingredient here is straightforward and plant- or animal-based with no nut additions whatsoever, this is a completely safe choice for anyone navigating tree nut concerns without sacrificing a single drop of flavor.
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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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