Collagen-Boosting Broth Bowl (Print Version)

A warming bowl packed with slow-simmered bone broth, vegetables, turmeric, and ginger for joint health.

# 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 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 sea 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 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 to 3 minutes, until wilted but still vibrant.
06 - Taste and adjust seasoning with additional sea salt as needed.
07 - Divide the broth and vegetables among bowls. Garnish with fresh parsley or cilantro, sesame seeds, and a squeeze of lemon juice.

# Additional Tips::

01 -
  • Your skin and joints actually feel the difference within weeks, not just because wellness blogs say so, but because collagen and minerals genuinely work.
  • It tastes deeply satisfying without being heavy, so you can eat it guilt-free while feeling like you're doing something genuinely good for your body.
  • The whole process is meditative—there's something calming about watching golden broth simmer and fill your kitchen with warming spice.
02 -
  • Never let bone broth boil hard—a vigorous rolling boil emulsifies fat and makes the final broth cloudy; low and gentle is how you get that clear, luxurious appearance and silky mouthfeel.
  • If you skip the straining step, you'll end up with bits of ginger fiber and onion skin in your bowl, which looks unfinished even though the flavor is still good; straining takes five minutes and changes everything about presentation.
  • The spinach and zucchini must go in last or they'll turn an unappetizing olive color; timing is genuinely the difference between vibrant and sad-looking vegetables.
03 -
  • Make your own bone broth by simmering bones with onion, garlic, vinegar, and peppercorns for 12–24 hours on low heat, then freeze in ice cube trays so you have convenient portions ready whenever inspiration hits.
  • The color of your broth tells you something—if it's dark golden and clear, you nailed it; if it's cloudy, that's still delicious but means you either boiled too hard or stirred too much during simmering.
  • Add the lemon wedge right before eating rather than squeezing it in during cooking, because vitamin C is heat-sensitive and you want maximum absorption benefit.
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