Homemade Veggie Mineral Broth
HOMEMADE VEGETABLE MINERAL BROTH
Loaded with vitamins, minerals and antioxidants, this homemade vegetable broth is an immune boosting, gut-healing, anti-inflammatory powerhouse - and it’s delicious!
We make this healing broth all year long, but especially if we are feeling depleted or run down. It’s light, easy on the digestive system, and does amazing things for your body. Rich in magnesium, potassium and sodium (from super food sea veggies called kombu) it deeply hydrates, and helps replenish and restore your energy system.
We discovered this recipe in one of our most beloved cookbooks - The Cancer Fighting Kitchen, by Rebecca Katz. If you have never tried one of her recipes, you are in for a treat.
Use this broth as a base for soups, stews or anywhere else you would use a veggie broth, but mostly we love to warm a cup, sip and savor!
MAGIC MINERAL BROTH, FROM REBECCAH KATZ
Ingredients
6 unpeeled carrots, washed and cut into chunks
2 unpeeled yellow onions, washed and cut into quarters
1 red onion, washed and cut into quarters
1 leek, white and green parts, washed well and cut into chunks
1 bunch celery, including heart and leaves, was he and cut into chunks
4 unpeeled red potatoes, washed and quartered
2 unpeeled Japanese or regular sweet potatoes, washed, quartered
1 unpeeled garnet yam, washed and quartered (darker colored yams)
5 unpeeled cloves, smashed
1/2 bunch fresh flat-leaf parsley, rough chopped
1 8-inch strip of Kombu (We use Organic Pacific Kombu)
12 black peppercorns
4 whole allspice
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
Sea Salt to taste
Instructions
Wash all vegetables well, including the kombu. Do not peel the veggies!
In a 12 quart or larger stockpot or soup pot, toss in carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, comb, peppercorns, allspice, sea salt, and bay leaves. Add water to the pot within about 1-2 inches from the top. Cover and bring to a boil.
Reduce to simmer, remove lid, and simmer for 2-4 hours, preferably 4 hours. As it simmers some of the water will evaporate, if the veggies start showing, add a bit more water.
Pour the broth through a strainer, with a pot or bowl beneath to catch all the broth. Cool completely, then store in quart size jars or gallon sized freezer bags. Will keep in fridge 5-7 days or frozen up to 4 months.
