A warming bowl packed with anti-inflammatory ingredients like fresh turmeric, ginger, and nutrient-rich vegetables in slow-simmered bone broth.
# 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
# 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 extract maximum flavor and nutrient compounds from aromatics and spices.
03 - Strain through a fine mesh sieve, discarding solids and returning the clear broth to the pot.
04 - Add carrots, celery, and broccoli. Simmer for 10 minutes until vegetables are just tender with slight resistance.
05 - Add zucchini and spinach. Simmer for 2 to 3 minutes until wilted but retaining vibrant color and texture.
06 - Taste the broth and adjust salt and seasonings as needed for optimal balance.
07 - Ladle broth and vegetables into bowls. Top with fresh parsley or cilantro, sesame seeds, and a squeeze of fresh lemon juice.
