Collagen-Boosting Broth Bowl (Printable)

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

# Cooking Steps:

01 - In a large stockpot, combine bone broth, quartered onion, smashed garlic, sliced ginger, turmeric, apple cider vinegar, black peppercorns, and sea salt. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to low, cover the pot, and simmer for 1 hour 30 minutes to allow flavors and nutrients to fully develop and extract from aromatics.
03 - Pour broth through a fine mesh sieve to remove solids, returning the clear broth to the pot.
04 - Add carrots, celery, and broccoli to the clarified broth. Simmer for 10 minutes until vegetables are just tender.
05 - Add zucchini and baby spinach. Simmer for 2 to 3 minutes until spinach is wilted but vegetables retain vibrant color.
06 - Taste broth and adjust seasoning with additional sea salt as needed.
07 - Divide broth and vegetables among serving bowls. Top with fresh parsley or cilantro, sesame seeds if desired, and a squeeze of fresh lemon juice.

# Expert Tips:

01 -
  • It tastes like comfort while actually delivering the collagen and anti-inflammatory support your joints have been asking for.
  • The whole process feels meditative—slow simmering means you can read, rest, or just breathe while it transforms into liquid gold.
02 -
  • Do not skip the straining step—those solids have given everything they have, and removing them creates that clean, nourishing clarity that makes this broth feel special rather than muddy.
  • Add your delicate vegetables (spinach and zucchini) at the very end; overcooking them turns them gray and watery, which defeats the whole purpose of eating fresh, vibrant food.
03 -
  • If your broth tastes thin or lacks body, it means your bones didn't simmer long enough next time—broth should coat your mouth slightly and feel substantial, not watery.
  • A squeeze of lemon at the very end is non-negotiable; it doesn't make the broth taste citrusy, it just wakes up every flavor and makes you taste the difference immediately.
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