Collagen-Boosting Broth Bowl (Printable)

Nourishing bone broth bowl with vegetables and anti-inflammatory spices 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 (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

# Directions:

01 - Combine bone broth, onion, garlic, ginger, turmeric, apple cider vinegar, peppercorns, and salt in a large stockpot. 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 to the strained broth. 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 green.
06 - Taste and adjust seasoning with more salt if needed. Divide the broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds, and a squeeze of lemon juice.

# Expert Tips:

01 -
  • The turmeric and ginger combo actually made my hands feel less stiff after just a week of having this twice weekly.
  • It is incredibly forgiving—you can throw in whatever vegetables are wilting in your crisper drawer and still end up with something magical.
02 -
  • Do not skip the black pepper—something in it helps your body actually absorb the turmeric compounds.
  • The vinegar might smell strong at first, but it cooks down completely and you will not taste it in the final broth.
03 -
  • If using fresh turmeric, wear gloves or your fingers will be stained yellow for days.
  • Let the vegetables cool slightly in the broth before serving—they hold onto heat longer than you expect.
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