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Super Nourishing Mineral Broth

Use organic veggies when possible + good quality water. Adapt this recipe to any eating plan.
#Keto #Paleo #Whole30 ~ it's delicious in any case + packed with nutrients!
Course Soup
Cuisine Fresh
Keyword #keto, #realfood, #tonic, Herbs, Paleo, Vegan

Ingredients

  • 6 unpeeled carrots quartered
  • 2   onions peeled, cut into chunks
  • 1 leek both white and green parts, cut into chunks
  • 1 bunch celery including the heart, cut into chunks
  • 5-10 unpeeled cloves garlic halved (local, organic when possible)
  • ½ bunch fresh flat-leaf parsley or your favourite I like to add cilantro too
  • 4 medium potatoes with skins on ^ quartered
  • 2 sweet potatoes with skins on ^ quartered
  • 2 inch piece of ginger root optional
  • 1 strip of kombu seaweed ** 8 inches long
  • 2-3 bay leaves
  • 10 black peppercorns
  • 4 whole allspice or juniper berries optional
  • 1 tablespoon sea salt

Instructions

  1. Rinse all of the vegetables well, including the kombu**
  2. In a large stockpot, combine all the ingredients, except the salt.
  3. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
  4. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours.
  5. As the stock simmers, some of the water will evaporate; add more if needed to keep vegetables covered.
  6. Simmer until the full richness of the vegetables can be tasted.
  7. Add the salt and stir.
  8. Strain the stock.
  9. Compost veggies.
  10. Allow to come to room temperature.
  11. Refrigerate or freeze in 1 cup containers or in ice cube trays
  12. Makes 6 to 7 quarts.

Recipe Notes

^ switch out these veggies if not a part of your 'lifestyle' for some of these:
Optional veggies: Cabbage, celery, green beans, zucchini, cauliflower or spinach.
For even more flavour + nutrient value, bump up the herbal content and additions: mushrooms (all healing varieties), dandelion leaves, nettles, rapini, garlic mustard or other spring greens ~ use your imagination!