If you are already making your own bone broth, this is a great way to serve it up to keep things interesting as you are probably drinking it everyday and if you are new to bone broth, you can check out my three ways to make bone broth here – 2 day chicken bone broth, pressure cooker bone broth or slow cooker bone broth. I always make my bone broths plain, with no salt and no vegetables so that I can freely flavour it when I am ready to serve it up or use it in any type of cooking. This ginger and turmeric soup makes a cheap, quick and filling lunch combining the anti-inflammatory properties of fresh turmeric and the gut healing properties of bone broth.
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Ginger and Turmeric Soup with a bone broth base |
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Ginger and Turmeric Soup – A great way to serve bone broth |
GINGER, TURMERIC & EGG SOUP
- 1 cup to 1.5 cups of bone broth (defrosted overnight in the fridge if frozen)
- 1 egg
- 1 spring onion finely sliced
- 2 slices of ginger about 2mm thick peeled then sliced into thin strips (increase if you like)
- 1 inch slice of turmeric lengthways then sliced into thin strips (increase if you like)
- pinch of salt and pepper
- coriander to garnish (optional)
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My bowl of jelly bone broth |
- place broth in a small saucepan over medium heat until lightly simmering (about 6 minutes)
- do not allow to boil, you should have gentle rolling bubbles only
- add a pinch of salt
- crack the egg and use a fork or chopsticks and swirl the egg around to break it up
- remove from the heat and sprinkle in the spring onions, ginger and fresh turmeric
- grind some pepper on top and enjoy!
- 1 cup to 1.5 cups of bone broth (defrosted overnight in the fridge if frozen)
- 1 egg
- 1 spring onion finely sliced
- 2 slices of ginger about 2mm thick peeled then sliced into thin strips (increase if you like)
- 1 inch slice of turmeric lengthways then sliced into thin strips (increase if you like)
- pinch of salt and pepper
- coriander to garnish (optional)
- place broth in a small saucepan over medium heat until lightly simmering (about 6 minutes)
- do not allow to boil, you should have gentle rolling bubbles only
- add a pinch of salt
- crack the egg and use a fork or chopsticks and swirl the egg around to break it up
- remove from the heat and sprinkle in the spring onions, ginger and fresh turmeric
- grind some pepper on top and enjoy!
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