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 |
There are only five main ingredients to make this ginger and turmeric soup – bone broth, egg, ginger, turmeric and spring onions. You can easily prep this at home and take to work in a thermos. It tastes delicious. The ginger is so warming and the benefits of bone broth and turmeric make this a super power food.
Bone broth promotes healing of the gut and aids digestion, reducing joint pain and inflammation, contains high amounts of calcium and magnesium for healthy bones, inhibits infection, fights inflammation and promotes healthy hair and nails. It’s good for you on the inside and out. Combined with the benefits of turmeric which has anti-inflammatory properties, helps improve skin conditions like eczema, aids digestion, protects the heart, is anti-cancer, improves liver function and so much more. A real bowl of goodness 🙂
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| Ginger and Turmeric Soup – A great way to serve bone broth |
GINGER, TURMERIC & EGG SOUP
Prep Time: 5 mins
Cook Time: 8-10 mins
You will need:
- 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)
Note: I have about 1 tbsp each of ginger and fresh turmeric strips in the photo as I love ginger and turmeric, so feel free to adjust to your taste
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| My bowl of jelly bone broth |
Method:
- 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!
Ginger, Turmeric & Egg Soup - A great way to serve bone broth
Prep time
Cook time
Total time
Ingredients
- 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)
Instructions
- 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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