Magical Mineral Broth

By • June 5, 2014 0 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Ever thought about what make food "great"? This is a beautiful introduction into the world of nutritionally dense broths (~ Adapted from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson)VeggiesByCandlelight


Makes 16 quarts

  • 6 unpeeled carrots, cut into large chunks
  • 2 yellow onions, cut into quarters
  • 1 leek, white and green parts, cut into large chunks
  • 1 bunch celery, including the heart, cut into large chunks
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled Japanese sweet potatoes, quartered (** or standard sweet potatoes)
  • 1 unpeeled garnet yam, quartered
  • 5 unpeeled cloves garlic, halved
  • 1/2 bunch fresh flat-leaf parsley, cut into large chunks
  • 2 8-inch strip of kombu
  • 12 black peppercorns
  • 4 whole allspice (** or juniper berries)
  • 3 bay leaves
  • 8 quarts cold, filtered water (minimum)
  • 1 teaspoon kosher salt
  1. Rinse all of the vegetables well, including the kombu.
  2. In a large stockpot, combine all of the vegetables, kombu, and spices. Fill the pot with the water to 2 inches below the rim (at least 8 quarts), cover, and bring to a boil
  3. Remove the lid, turn the heat to low, and simmer, uncovered, for at least 2 hours (my broth simmered as long as 8 hours). (As it simmers, some of the water will evaporate .. add more as you go if it looks like it's getting low in comparison to the veggies)
  4. Also .. taste as you go .. the richness of the vegetables will become more & more pronounced. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath)
  5. Let cool to room temperature before refrigerating or freezing.

More Great Recipes: Soups|Vegetables