Collagen-Boosting Broth Bowl (Printable)

Slow-simmered broth with turmeric, ginger, and vegetables 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 tsp ground turmeric)
06 - 2 tbsp apple cider vinegar
07 - 1 tsp whole black peppercorns
08 - 1 tsp 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 tbsp chopped fresh parsley or cilantro
15 - 1 tbsp sesame seeds, optional
16 - Lemon wedges, for serving

# How-To Steps:

01 - In a large stockpot, combine bone broth, onion, garlic, ginger, turmeric, apple cider vinegar, peppercorns, and salt. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 1.5 hours to allow flavors and nutrients to develop fully.
03 - Strain out solids using a fine mesh sieve, returning the clear broth to the pot.
04 - Add carrots, celery, and broccoli. Simmer for 10 minutes until vegetables are just tender.
05 - Add zucchini and spinach. Simmer for 2-3 more minutes, until wilted but still vibrant.
06 - Taste and adjust seasoning with additional salt if needed.
07 - Divide the broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds, and a squeeze of lemon juice.

# Expert Hints:

01 -
  • The broth base simmers into something so deeply nourishing that youll feel it working before you even finish the bowl
  • Its incredibly forgiving and adaptable to whatever vegetables are languishing in your crisper drawer
  • Even people who swear they hate bone broth find themselves asking for seconds
02 -
  • Don't rush the initial 90-minute simmer—that's where all the medicinal compounds extract into the broth
  • Fresh turmeric stains everything, including your fingers and countertops, so handle it carefully
  • The broth will keep in the refrigerator for up to 5 days and actually tastes better on day two or three
03 -
  • If your fresh turmeric looks dry or wrinkled, you can increase the amount slightly to compensate for diminished flavor
  • A strip of kombu seaweed added during the initial simmer infuses the broth with minerals and depth
  • Warming your bowls before serving keeps the broth hot longer and makes the whole experience feel more intentional
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