Collagen-Boosting Broth Bowl (Printable)

Nourishing bone broth bowl with vegetables, turmeric, and ginger for 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, adjusted 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 Steps:

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 and 30 minutes to allow flavors and nutrients to fully 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 Suggestions:

01 -
  • The broth itself becomes a golden elixir packed with collagen and minerals that actually taste good, not medicinal.
  • You can make it once and have a base for multiple bowls throughout the week, so meal prep feels effortless.
  • It's the kind of dish that makes you feel like you're doing something good for your body while genuinely enjoying every spoonful.
02 -
  • Don't skip the 1.5-hour simmer—rushing it means the ginger and turmeric stay on the surface rather than becoming part of the broth's soul.
  • Add the delicate vegetables at the very end; if spinach goes in with the carrots, it'll become an unrecognizable mush and lose its bright green edge.
  • The broth tastes better the day after you make it—the flavors settle and meld overnight, so planning ahead is a small kindness to your future self.
03 -
  • Simmer the broth base the day before and refrigerate overnight—the flavors deepen beautifully, and you'll have one less thing to think about on serving day.
  • If fresh turmeric isn't available, ground turmeric works perfectly; just reduce it slightly since it's more concentrated and can overpower if you use the same volume.
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