PCOS Friendly Ginger Turmeric Bone Broth
Warm, golden, and deeply aromatic, this simmered broth is the kind of thing that feels like self-care in a mug. Fresh ginger and turmeric are the stars here — both well-known for their anti-inflammatory properties, which makes this an especially smart choice for anyone managing hormonal imbalances and the inflammation that often comes with them. Garlic, celery, carrot, and fragrant herbs like thyme and rosemary simmer low and slow alongside the bone broth, coaxing out a rich, layered flavor that tastes far more complex than the ingredient list suggests. A splash of apple cider vinegar helps draw minerals from the broth, while coconut aminos add a subtle savory depth without any soy or additives to worry about. The whole thing gets strained into a silky, clear liquid that you can sip straight from a mug or use as a nourishing base for soups and grains. A squeeze of lemon and a handful of fresh herbs at the end brighten everything up beautifully. It's simple, intentional cooking that genuinely supports your body — and it tastes incredible doing it.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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