Collagen-Boosting Broth Bowl (Printable Version)

A warming bowl of nutrient-rich broth loaded with vegetables and anti-inflammatory spices.

# 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, 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 medium zucchini, sliced

→ Garnishes

14 - 2 tablespoons fresh parsley or cilantro, chopped
15 - 1 tablespoon sesame seeds, optional
16 - Lemon wedges for serving

# Directions:

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 beneficial nutrients to fully develop.
03 - Strain solids using a fine mesh sieve, returning the clear broth to the pot and discarding strained solids.
04 - Add carrots, celery, and broccoli to the strained broth. Simmer for 10 minutes until vegetables achieve tender-crisp texture.
05 - Add zucchini and spinach to the pot. Simmer for 2 to 3 minutes until spinach wilts while vegetables maintain vibrant color.
06 - Taste the broth and adjust salt content as needed for optimal flavor balance.
07 - Divide broth and vegetables among serving bowls. Garnish with fresh parsley or cilantro, sesame seeds if desired, and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • The broth builds on itself—each hour of simmering turns the minerals and collagen into something your body actually recognizes and uses.
  • It's genuinely hard to mess up, which means you can make it when you're distracted or tired, exactly when you might need it most.
  • Your skin starts changing within weeks if you drink this regularly, not in an obvious way, but in that quiet way where people ask if you've been sleeping better.
02 -
  • Don't skip the long simmer or rush it—that 1.5 hours is when the magic happens, and shortcuts result in a broth that tastes more like hot water than medicine.
  • The vegetables added at the end shouldn't be chopped too small or they'll disappear into the broth; they should be visible enough that you enjoy eating them separately from drinking the liquid.
  • If your store-bought broth has a lot of sodium already, taste as you go rather than adding the full teaspoon of sea salt listed—you can always add more, but you can't take it back.
03 -
  • If your broth tastes gelatinous or has a thin layer of fat on top when refrigerated, that's not a flaw—that's proof it worked. That gelatin and fat are exactly what nourish your skin and joints from within.
  • Save your vegetable scraps (carrot ends, celery leaves, onion skins) in a freezer bag, and when it's full, use them as the base for making your own bone broth; this recipe becomes even more sustainable and economical this way.
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