Vegetable Mineral Broth

Making homemade vegetable broth is one of the most healing things you can do for the body and soul. Brimming with nutrients rarely seen in rushed, modern cuisine, a bowl of this shimmering liquid contains vital minerals that are truly nourishing and easy to assimilate. Yet, even if you know all of the health benefits of homemade broths, the idea of making your own can be intimidating. But when it comes down to it, making this mineral rich broth is actually quite simple and you certainly don’t need to be an experienced traditional-chef-extraordinaire to do it- no fancy white hat or apron required.  Take a look at this recipe with a secret ingredient that adds the needed iodine your body is thirsting for.

Benefits

• Mineralization in a form the body can absorb easily—not just potassium but also magnesium, phosphorus, silicon, sulphur and trace minerals.
• Kombu is high in potassium, iodine, calcium, vitamin A and C

Let’s be very clear about the dangers of store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.

Love to hear about your experience in making this mineral broth. Make your comment down below in the comment section.

Vegetable Mineral Broth

Prep Time

30minutes

Cook Time

2-5hours

Prep Time 30minutes

Cook Time 2-5hours

Ingredients

• 6 carrotsunpeeled , cut into thirds
• 2 yellow onionsmedium, cut into chunks, unpeeled
• 1 leekboth white and green parts, cut into thirds
• 5cloves garlichalved & unpeeled
• 1/2bunch parsleyfresh flat leaf
• 4 red potatoesunpeeled medium, quartered
• 2 sweet potatoesunpeeled medium, quartered
• 1 garnet yamunpeeled , quartered
• 18" strip kombu sea vegetable
• 2 bay leaves
• 12 black peppercorns
• 4whole allspiceor juniper berries
• 1tbsp sea salt

Instructions

1. Simply chop the ingredients; roots, skins(lots of minerals on the skin), in chunks and throw them in the pot.  If you need more specifics……
2. Rinse all vegetables well, including the combo. I like Main Coast's Kelp "Wild Atlantic Kombu".
3. In a 12-quart or larger stockpot, combine all the ingredients except the salt.
4. Fill the pot to 2 inches below the rim with clean filtered water (without fluoride). Cover and bring to a boil.
5. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours.
6. Add water as the vegetables begin to peek out.
7. Simmer until the full richness of the vegetables can be tasted. Add the salt and stir.
8. Strain the stock using a large coarse-mesh strainer (use heat-resistant container underneath)
9. Store in wide mouth freezer safe mason jars. Refrigerate if you'll be using it within 2 weeks. Otherwise freeze.

Recipe Notes

Adapated from Rebecca Katz

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