Pork Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

There is something deeply comforting about wrapping your hands around a warm mug of golden broth, and this version delivers that feeling with serious depth of flavor. Fresh ginger and turmeric simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, turning a simple pot of broth into something that tastes like it took all day. The coconut aminos add a gentle savory note, while a splash of apple cider vinegar helps coax every bit of richness out of the broth before it gets strained into a silky, glowing liquid. Sourcing bone broth can sometimes feel like a minefield of hidden additives, but this recipe calls for a clean, compliant base so you stay in full control of what goes into your cup. It works beautifully with beef or chicken broth, keeping things entirely free of pork without any compromise on that slow-simmered, warming quality. A squeeze of lemon and a handful of fresh herbs at the end brighten the whole thing up and make it feel almost medicinal in the best possible way.

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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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