Collagen-Boosting Broth Bowl (Printable version)

Slow-simmered bone broth with fresh vegetables and anti-inflammatory spices for joint health and radiant 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, 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

# How To Make:

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 hour 30 minutes to allow flavors and nutrients to fully develop.
03 - Strain 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 to 3 minutes until wilted but still vibrant.
06 - Taste and adjust seasoning with additional salt as needed.
07 - Divide broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds, and a squeeze of lemon juice.

# Expert Advice:

01 -
  • Your joints will thank you, and you'll actually crave something this good for you.
  • The broth tastes so naturally rich you won't miss anything—no sad, thin broths here.
  • It comes together easier than you'd think, mostly just patient simmering while you do other things.
02 -
  • The long simmer isn't just tradition—those 1.5 hours actually extract the collagen and minerals that make this broth worth eating in the first place.
  • Don't skip straining the solids out before adding your fresh vegetables; it changes the texture and clarity in a way that feels intentional rather than cloudy.
03 -
  • Make your broth the day before and refrigerate it overnight—the flavors deepen and develop in a remarkable way.
  • If you can't find fresh turmeric, don't skip this recipe; ground turmeric works just as well, though you'll use only 1 teaspoon instead of a fresh piece.
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