Collagen-Boosting Broth Bowl (Printable Version)

An anti-inflammatory broth bowl with bone broth, vegetables, turmeric, and ginger for joint health and glowing skin.

# What You'll Need:

→ Broth Base

01 - 6 cups beef or chicken bone broth, homemade or high-quality store-bought
02 - 1 medium yellow onion, peeled and quartered
03 - 4 cloves garlic, smashed
04 - 1 thumb-sized piece fresh ginger, sliced
05 - 1 thumb-sized piece fresh turmeric, sliced, or 1 teaspoon ground turmeric
06 - 2 tablespoons apple cider vinegar
07 - 1 teaspoon whole black peppercorns
08 - 1 teaspoon sea salt, or to taste

→ Vegetables

09 - 2 medium carrots, peeled and sliced
10 - 2 celery stalks, sliced
11 - 1 cup broccoli florets
12 - 1 cup baby spinach
13 - 1 zucchini, sliced

→ Garnishes

14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon sesame seeds, optional
16 - Lemon wedges, for serving

# Directions:

01 - In a large stockpot, combine bone broth, onion, garlic, ginger, turmeric, apple cider vinegar, peppercorns, and sea salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 1.5 hours to allow flavors and nutrients to fully develop.
02 - Using a fine mesh sieve, strain out the solids and return the clear broth to the pot, discarding the strained aromatics.
03 - Add carrots, celery, and broccoli to the strained broth. Simmer for 10 minutes until vegetables are just tender but retain their texture.
04 - Add zucchini and spinach, simmering for 2 to 3 minutes until the spinach is wilted and vegetables remain vibrant.
05 - Taste the broth and adjust seasoning with additional sea salt as needed to achieve desired flavor balance.
06 - Divide the broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds if desired, and a squeeze of fresh lemon juice.

# Additional Tips::

01 -
  • It gives you that deep, restorative feeling you only get from something that simmers slowly and smells like a spa.
  • You can taste it working, the warmth spreading through your chest, the anti inflammatory kick from turmeric and ginger doing their quiet magic.
  • Its flexible enough to clean out your crisper drawer and still taste intentional and nourishing.
  • The broth becomes richer and more golden the longer it sits, so leftovers actually get better.
02 -
  • Do not skip the apple cider vinegar, it pulls minerals from the bones and vegetables, making the broth more potent and bioavailable.
  • Add the spinach and zucchini at the very end or theyll turn drab and lose their vibrant color and texture.
  • If your broth tastes flat, a pinch more salt and a squeeze of lemon will wake it up instantly.
03 -
  • Use homemade bone broth if you can, the gelatin content is higher and it gives the broth a silky, almost luxurious texture.
  • Toast your peppercorns lightly in a dry pan before adding them to the pot, it releases their oils and makes the broth more fragrant.
  • Always taste before serving, a final pinch of salt or splash of vinegar can transform a good broth into a great one.
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