Mustard Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel looked after from the inside out. Fresh ginger and turmeric do the heavy lifting here, layering the broth with earthy heat and a gorgeous amber color, while garlic, celery, carrot, and fragrant herbs like thyme and rosemary build a savory backbone that tastes like it simmered all day. A splash of apple cider vinegar and a tablespoon of coconut aminos round out the depth without any of the hidden condiment ingredients that can catch people off guard — mustard shows up in more packaged broths and flavor boosters than you'd expect. By starting with an AIP-compliant bone broth and building the seasoning yourself from scratch, you stay in full control of every ingredient in the pot. After a 30-minute simmer, the whole thing gets strained into a silky, clean liquid that's ready to ladle into a mug. A squeeze of lemon and a few fresh herb leaves on top make it feel almost spa-like. It's simple enough for a weeknight but special enough to sip slowly on a slow Sunday morning.

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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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