Hydrating Ginger-Turmeric Bone Broth Soup

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory, mineral-rich soup of ginger and turmeric simmered in bone broth. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 20 minutes, pairs bone broth, fresh ginger, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 5 min Cook: 15 min Serves 2 Mediterranean cuisine 180 cal/serving

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Ingredients

4 cups bone broth
1/4 cup, finely grated fresh ginger
1 tbsp, grated fresh turmeric
1, zested and juiced lemon
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Bring 4 cups bone broth to a gentle simmer in a medium saucepan over medium-low heat.
Step 2: Stir in 1/4 cup grated ginger and 1 tbsp grated turmeric, then simmer for 10 minutes until fragrant and the liquid turns golden.
Step 3: Add zest and juice of 1 lemon, 1/2 tsp sea salt, and 1/4 tsp black pepper, stirring until fully dissolved and the broth is gently bubbling at the edges.