Nightshade Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Nightshade Free Ginger Turmeric Bone Broth

Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that feels restorative from the very first mug. Fresh ginger and turmeric do the heavy lifting here, layering in earthy, slightly spicy depth alongside garlic, celery, carrot, and fragrant herbs like thyme and rosemary. A splash of apple cider vinegar and coconut aminos round out the flavor in a way that feels surprisingly complex for such a simple process. Avoiding nightshades can be genuinely tricky with broths and stocks — store-bought versions often sneak in pepper, tomato, or mystery spice blends — but this recipe keeps everything clean and clearly in bounds. Using an AIP-compliant bone broth as your base and skipping any pepper-derived seasonings means you get all the richness without the guesswork. After a 30-minute simmer, the broth turns a gorgeous deep gold and strains out beautifully smooth, ready to sip straight from a mug. A few fresh herb leaves and a thin lemon slice on top make it feel like something you'd pay good money for at a wellness café.

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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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