# 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
→ 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 salt. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 1.5 hours to develop flavors and extract nutrients from the broth and aromatics.
03 - Strain out solids using a fine mesh sieve, returning the clear broth to the pot. Discard solids.
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 more until wilted but still vibrant.
06 - Taste the broth 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.
