Mushroom Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Mushroom Free Ginger Turmeric Bone Broth

Warming, golden, and deeply aromatic, this sipping broth is built on a base of quality bone broth layered with fresh ginger, turmeric, garlic, and a handful of vegetables that simmer together until the liquid turns rich and fragrant. Coconut aminos add a subtle savory depth, while Ceylon cinnamon and apple cider vinegar round out the flavor in a way that feels almost medicinal in the best possible sense. Every ingredient in the pot is straightforward and clean — no hidden fillers, no fermented fungi, no ambiguous flavor enhancers that can sneak into store-bought versions. The process is simple: everything goes into one saucepan, simmers low and slow for half an hour, then gets strained into a silky, clear broth ready to sip straight from a mug. A squeeze of lemon and a few fresh herb leaves at the end brighten the whole thing beautifully. It's the kind of recipe that feels restorative on a cold afternoon or whenever you need something nourishing without a lot of 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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