Save The first time I made this broth bowl was during a particularly gray February when my joints were protesting the cold weather and nothing seemed to warm me from the inside out. I had been reading about the anti-inflammatory properties of turmeric and ginger, and something clicked. This wasn't just soup anymore—it was medicine that happened to taste incredible, and now it's the first thing I reach for whenever anyone in my house mentions feeling under the weather.
Last winter, my neighbor was recovering from surgery and couldn't keep much food down. I brought over a mason jar of this broth, just the base without the vegetables, and she called me two days later laughing because she'd finished it all and wanted the recipe. Something about the combination of turmeric and ginger just feels like a gentle hug for your insides.
Ingredients
- 1.5 liters bone broth: Homemade is ideal but if you're buying, look for one that gels when cold—that's how you know it's rich in collagen
- 1 medium yellow onion: Quarter it skin-on if you're making broth from scratch, but peeled works perfectly here since we're straining anyway
- 4 cloves garlic: Smash them with the flat of your knife to release their medicinal compounds more effectively
- Thumb-sized fresh ginger: No need to peel it—just give it a wash and slice it thinly
- Thumb-sized fresh turmeric: Ground turmeric works in a pinch, but fresh gives this incredible earthy brightness that's worth seeking out
- 2 tbsp apple cider vinegar: This helps extract minerals from the bones during the simmering process
- 2 medium carrots: Slice them on the diagonal for a more elegant presentation
- 2 celery stalks: Include some of the leafy tops—they're packed with flavor
- 1 cup broccoli florets: Cut them into bite-sized pieces so they cook evenly
- 1 cup baby spinach: Add this at the very end to preserve its vibrant green color
- 1 zucchini: Slice it about half an inch thick so it doesn't disintegrate during the final simmer
- 2 tbsp fresh parsley or cilantro: This isn't just garnish—it adds a fresh brightness that cuts through the rich broth
Instructions
- Build your flavor foundation:
- Combine the bone broth, quartered onion, smashed garlic, sliced ginger and turmeric, apple cider vinegar, peppercorns, and salt in your largest stockpot. Set it over medium-high heat and watch for those first tiny bubbles to break the surface.
- Let it work its magic:
- Reduce the heat to low, cover the pot with a heavy lid, and let everything simmer gently for about 90 minutes. Your kitchen will start smelling incredible—that's the ginger and turmeric doing their thing.
- Strain and clarify:
- Carefully pour the broth through a fine mesh sieve into another container, then return the clear liquid to your pot. Give the spent vegetables a good press to extract every bit of flavor before composting them.
- Add the heartier vegetables:
- Return the broth to the stove and add the carrots, celery, and broccoli. Let them simmer for about 10 minutes until they're just tender when pierced with a fork.
- Finish with the delicate greens:
- Add the zucchini and baby spinach, cooking for just 2 to 3 minutes more. You want the spinach wilted but still bright green, not sad and gray.
- Taste and adjust:
- This is your moment—dip in a spoon and see if it needs more salt. The flavors should be vibrant and warming.
- Bowl it up beautifully:
- Ladle the hot broth and vegetables into warmed bowls. Scatter with fresh herbs, sesame seeds if you're using them, and serve with lemon wedges on the side.
Save My daughter now requests this whenever she's feeling run down, calling it magic soup. I love that she's learning to listen to her body and understanding that food can be both delicious and healing.
Making It Your Own
I've learned that the best soups are the ones that evolve with the seasons. In spring, I'll add delicate asparagus and peas. Come fall, it gets chunks of sweet potato and kale. The broth base remains constant, but the vegetables change with whatever the farmers market is offering.
The Protein Question
While this bowl is satisfying on its own, sometimes you need something more substantial. Shredded chicken from a rotisserie bird works beautifully, or for a plant-based option, cubes of firm tofu added in the last five minutes of cooking soak up all that spiced broth beautifully.
Batch Cooking Wisdom
This recipe doubles beautifully and freezes exceptionally well. I like to portion the finished soup into wide-mouth mason jars, leaving an inch of headspace for expansion. When I know a busy week is coming, having a few of these jars in the freezer feels like having money in the bank.
- Label your jars with the date—broth keeps for up to three months in the freezer
- Thaw overnight in the refrigerator rather than on the counter for food safety
- Reheat gently over low heat to preserve the nutrients and prevent the vegetables from turning mushy
Save There's something profoundly satisfying about making food that nourishes on so many levels. This broth bowl has become my go-to for everything from cold recovery to comfort food cravings, and I hope it finds a regular place in your kitchen too.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply replace the bone broth with high-quality mushroom broth or vegetable broth. The umami flavor from mushrooms provides depth similar to traditional bone broth.
- → How long does the broth keep in the refrigerator?
Store the prepared broth and vegetables in an airtight container for up to 4 days. Reheat gently on the stove, adding fresh water if needed to adjust consistency.
- → What vegetables work best in this bowl?
Root vegetables like carrots and parsnips hold up well during simmering. Leafy greens such as spinach, kale, or bok choy should be added in the last few minutes to maintain their vibrant color and nutrients.
- → Why add apple cider vinegar?
Apple cider vinegar helps extract minerals and collagen from the bones during simmering. It also adds a subtle brightness that balances the earthy flavors of turmeric and ginger.
- → Can I use ground spices instead of fresh?
Yes, substitute 1 teaspoon ground turmeric and 1/2 teaspoon ground ginger for the fresh versions. Add them during the last 15 minutes of simmering to prevent bitterness.
- → How can I add more protein?
Stir in shredded cooked chicken, tofu cubes, or soft-boiled eggs when serving. You can also add lentils or white beans during the vegetable simmering stage for plant-based protein.