Ginger-Turmeric Bone Broth With Greens

By Yewande Komolafe

Published Jan. 26, 2022

Ginger-Turmeric Bone Broth With Greens
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.
Total Time
15 minutes
Rating
4(391)
Comments
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This simple, soothing recipe fortifies the bone broth you already have on hand — either your own or a store-bought variety. The spice, aromatics and citrus are added flourishes. Ginger lends warmth, and turmeric offers a robust earthiness. Handfuls of nutrient-dense torn greens thrown in at the end wilt just enough to retain a delicate crunch, and a squeeze of lemon completes the broth.

Featured in: Three Restorative Recipes to Warm From Within

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Ingredients

Yield:4 servings
  • 1quart bone broth or chicken stock, homemade or store-bought
  • ½teaspoon ground turmeric
  • 1garlic clove, grated
  • 1(1-inch) piece ginger, scrubbed and grated
  • Salt and black pepper
  • 2cups torn greens, such as mature spinach, kale, mustard greens, dandelion or beet greens (optional)
  • 1lemon, cut into wedges, for squeezing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

112 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 681 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.

  2. Step 2

    Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.

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Ratings

4 out of 5
391 user ratings
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Comments

Sharon

The recipe mentions seasoning to taste with black pepper, but black pepper is required with turmeric to release the benefits of the turmeric. Google it—lots of info online about this essential pairing.

Hope

In the article, she says it can be made with vegetable broth, which is what I did. I also increased the garlic and ginger.

KarenEP

I made this with Veggie Broth, a bit more ginger & garlic than indicated and also threw in a cup of mixed mushrooms I needed to use. It was a warming, restorative broth- perfect for a chilly evening. If one wanted to make it a bit more substantial, an addition of 1 teaspoon or so of White (Shiro) Miso and a dash or two of toasted sesame oil will also enhance it. I know, I know... about making additions/substitutions to the NYT Recipes, but this one is a good starting point for riffing.

@drakebaer

One garlic clove, 1 teaspoon ginger, 1/4 tsp turmeric per cup, plus lots of black pepper and whatever veggies, fresh pasta, parm rind, etc are left over in the fridge makes for a very fast, very healthful delight of a soup. Funny how I need inspiration from New York Times cooking to understand what I want to make, even when it’s as simple and obvious as this!

gail greiner

Lovely, healing, uplifting broth. Thank you!

Leah

This recipe is perfect way to give the body a jolt of color, flavor, and nutrients. I like it with arugula and parsley.

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