Collagen-Boosting Broth Bowl (Printable)

Slow-simmered bone broth with turmeric, ginger, and fresh vegetables promotes joint health and radiant skin.

# What You 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 It:

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 develop.
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 to 3 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 Tips:

01 -
  • Your joints will thank you, and your skin might actually start glowing—I'm not exaggerating, this stuff works.
  • It's one of those rare dishes that feels indulgent but is basically health in a bowl, no guilt required.
  • The turmeric and ginger combo tastes incredible and genuinely calms inflammation better than any supplement I've tried.
02 -
  • Don't skip the straining step—cloudy broth tastes muddy and loses that beautiful clarity that makes this bowl feel special and intentional.
  • The vegetables go in at different times for a reason: harder ones need longer, delicate ones need barely a minute. Respecting those timings is what keeps this bowl from tasting like weak vegetable soup.
03 -
  • Make your broth in a larger batch on Sunday and you'll have this ready to go all week—just store it in glass containers and reheat gently without boiling.
  • Fresh turmeric stains everything, so wear an apron and don't panic when your fingers turn golden—it fades in a day or two and it's worth it for that bright, complex flavor.
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