Healing Bone Broth Soup with Ginger & Lemon
A soothing, gut-friendly soup simmered with anti-inflammatory ginger and lemon to ease headaches and nausea during Whole30 transitions. This American-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs Bone broth, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Bone broth
- 2 medium, peeled and diced into 1/4-inch cubes Carrots
- 2 stalks, finely chopped Celery
- 1 tablespoon, grated Fresh ginger
- 1, thinly sliced Lemon
- 1 teaspoon, chopped Fresh thyme
- 1/2 teaspoon Sea salt
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium pot, combine 4 cups bone broth, 2 diced carrots, 2 chopped celery stalks, 1 tablespoon grated ginger, and 1 sliced lemon. Bring to a gentle simmer over medium heat.
- Step 2: Add 1 teaspoon chopped thyme and 1/2 teaspoon sea salt. Simmer uncovered for 20 minutes until carrots are tender but not mushy, stirring occasionally.
- Step 3: Remove lemon slices and thyme stems, then serve immediately. The broth should be fragrant with visible ginger specks and vegetables that yield slightly under gentle pressure.
