This is an incredibly healthy and tasty broth to have on-hand for cooking and soup bases. It’s high in minerals such as magnesium, potassium and sodium; making it perfect for anyone who’s been dehydrated due to illness. I keep it in the freezer at all times. For lunch in a flash, I add frozen edamame and chopped vegetables.
adapted from The Cancer-Fighting Kitchen by Rebecca Katz
Makes 6 quarts
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white & green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
3 medium unpeeled sweet potatoes, quartered
5 unpeeled garlic cloves, halved
½ bunch fresh flat leaf parsley
1 8-inch strip kombu (Kombu is dried seaweed and can be found in the Asian section of your market)
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts filtered water
1 teaspoon sea salt
Rinse all of the vegetables and kombu well. In a 12-quart or larger stockpot, combine all ingredients from the carrots to the bay leaves. Fill the pot with water to 2 inches below the rim, cover, and bring to a boil.
Remove the lid, decrease the heat to low and simmer, uncovered, for at least 2 hours. As the broth simmers, the water level will drop, exposing some of the vegetables. Add more water and continue to simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, coarse-mesh sieve into a heat-resistant container (like another large pot), then add salt to taste. Let cool to room temperature. Refrigerate for about 5 days or freeze for up to 4 months.
Download the printable Magic Mineral Broth PDF