Wheat Free Ginger Turmeric Bone Broth
Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel taken care of from the inside out. Fresh ginger and turmeric give it a bold, earthy heat, while garlic, celery, carrot, and a handful of woody herbs build a savory depth that goes far beyond a basic stock. A splash of apple cider vinegar and coconut aminos round out the flavor in a way that feels complex without requiring any complicated technique. Because the whole recipe relies on whole vegetables, fresh aromatics, and naturally wheat-free pantry staples, there's nothing here that sneaks in gluten — no soy sauce, no thickeners, no mystery additives. Store-bought broths and seasoning blends can be surprisingly tricky territory, but starting with a clean, AIP-compliant bone broth base and building from scratch puts you fully in control. After a 30-minute simmer and a quick strain, what you're left with is a silky, luminous broth that's stunning served in a mug with a curl of lemon and a few fresh herb leaves. It's simple enough for a weeknight and restorative enough to reach for whenever you need something genuinely nourishing.
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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
- 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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