Turkey Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Warming, golden, and deeply aromatic, this simmered broth is the kind of thing you'll want to curl up with on a slow morning or a chilly afternoon. Fresh ginger and turmeric do the heavy lifting here, giving the liquid a bold, earthy depth that's brightened by garlic, celery, carrot, and a splash of apple cider vinegar. Ceylon cinnamon and coconut aminos add subtle warmth and a gentle savory note that rounds everything out beautifully. The whole pot simmers low and slow for thirty minutes before being strained into a clean, silky liquid that's ready to sip straight from a mug. For anyone navigating poultry-free eating, finding a rich, satisfying broth that doesn't rely on chicken or turkey stock can feel limiting — but this recipe leans on quality bone broth and a powerhouse lineup of aromatics to deliver serious flavor without any of that. A squeeze of lemon and a few fresh herb leaves at the end make it feel finished and a little special. It's simple, nourishing, and genuinely hard to stop at just one cup.

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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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