Save on Pinterest My grandmother used to say soup was medicine before we had medicine for everything. Last winter when my joints were stiff from endless hours at the computer, I remembered her kitchen always smelling like ginger and something rich. This broth bowl became my Monday ritual, the kind of warmth that seeps into your bones and makes you believe food actually heals.
I made this for my sister when she was recovering from surgery. She took one sip and asked why hospital food could not be this simple. Now she texts me every time she simmers a batch, saying her kitchen smells like someone cares about her.
Ingredients
- 1.5 liters bone broth: Homemade gives the best collagen boost but quality store bought works in a pinch
- 1 medium yellow onion: Quartered so it infuses sweetness without overpowering
- 4 cloves garlic: Smashed releases more flavor than minced
- Fresh ginger: About thumb sized, sliced coins work best
- Fresh turmeric: If you cannot find fresh, ground works but fresh gives vibrant color
- 2 tbsp apple cider vinegar: Helps extract nutrients from bones during simmering
- 1 tsp whole black peppercorns: Activates turmeric absorption
- 1 tsp sea salt: Adjust to your taste preference
- 2 medium carrots: Peel and slice into rounds
- 2 celery stalks: Sliced thin so they soften nicely
- 1 cup broccoli florets: Fresh adds better texture than frozen
- 1 cup baby spinach: Add at the very end to keep nutrients intact
- 1 zucchini: Sliced into half moons
- 2 tbsp fresh parsley or cilantro: Brightens the whole bowl
- 1 tbsp sesame seeds: Optional but adds lovely crunch
- Lemon wedges: Essential for that final brightness
Instructions
- Build your broth base:
- Combine bone broth, onion, garlic, ginger, turmeric, apple cider vinegar, peppercorns, and salt in a large stockpot. Bring to a gentle boil over medium high heat.
- Let it simmer low:
- Reduce heat to low, cover, and simmer for 1.5 hours. The kitchen should smell earthy and warm.
- Strain for clarity:
- Pour through a fine mesh sieve, returning the clear golden broth to your pot. Discard the solids.
- Add hearty vegetables:
- Add carrots, celery, and broccoli. Simmer for 10 minutes until fork tender.
- Finish with delicate greens:
- Add zucchini and spinach. Simmer 2 to 3 minutes until wilted but still bright green.
- Taste and adjust:
- Add more salt if needed. The flavors should be vibrant but balanced.
- Finish each bowl:
- Ladle into bowls and top with fresh herbs, sesame seeds, and a squeeze of lemon.
Save on Pinterest This recipe became my go to gift for friends feeling under the weather. Something about receiving a jar of homemade broth feels like receiving a hug in its most practical form.
Making It Your Own
I have swapped vegetables based on what is in my crisper drawer. Mushrooms add deep umami, bok choy brings crunch, and kale holds up beautifully if you want heartier greens.
The Protein Question
Shredded chicken turns this into a complete meal, but tofu cubes absorb the broth beautifully for vegetarian nights. Even plain, the collagen from bone broth makes it satisfying.
Storage And Batch Cooking
This doubles perfectly and keeps in the fridge for five days. The flavors actually deepen overnight. I make Sunday prep an excuse to fill my freezer with quart sized portions for busy weeks.
- Let broth cool completely before freezing
- Leave space in containers for expansion
- Reheat gently to preserve nutrients
Save on Pinterest Every spoonful feels like taking care of yourself in the most delicious way possible.
Recipe Questions & Answers
- → How long does the broth need to simmer?
Simmer the aromatic broth base for 1.5 hours to extract maximum flavor and nutrients from the onion, garlic, ginger, and turmeric. Then add vegetables in stages—carrots, celery, and broccoli for 10 minutes, followed by zucchini and spinach for just 2-3 minutes to maintain their vibrant color and texture.
- → Can I make this vegetarian?
Absolutely. Substitute the beef or chicken bone broth with high-quality mushroom broth for a vegetarian version. The mushrooms provide a rich, umami flavor that complements the turmeric, ginger, and vegetables beautifully while still offering nourishing benefits.
- → What vegetables work best in this bowl?
Carrots, celery, broccoli, zucchini, and baby spinach are ideal as they hold their shape during simmering and absorb the aromatic broth. You can also swap in seasonal vegetables like kale, mushrooms, bok choy, or butternut squash based on what's available and your personal preferences.
- → Can I add protein to this bowl?
Yes, you can easily boost the protein content. Add shredded cooked chicken during the final minutes of simmering, or incorporate tofu cubes for a plant-based option. Both additions pair wonderfully with the turmeric-infused broth without overpowering the delicate flavors.
- → How do I store and reheat leftovers?
Store the cooled broth and vegetables in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or additional broth if needed to reach your desired consistency.
- → What makes this broth collagen-boosting?
The bone broth serves as a natural source of collagen, which supports skin elasticity and joint health. The addition of apple cider vinegar helps extract nutrients from the bones during simmering, while turmeric and ginger provide anti-inflammatory compounds that enhance the overall wellness benefits of this nourishing bowl.