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A number of years ago, I discovered Magic Mineral Broth in a cookbook titled The Longevity Kitchen by Rebecca Katz. I love the idea of using actual vegetables in a broth to give my body the minerals it needs instead of turning to a bottle of vitamins and minerals.
My take on this broth is a bit different than the original recipe. I like adding in ginger and turmeric. And by all means—make this broth your own too by using the vegetables, herbs, and spices that you like best. You can’t make a mistake!
And don’t worry about all the vegetables you use to make the broth. They won’t go to waste. I show you how to puree them to make a wonderful creamy soup.
A Word of Caution
I am not a medical doctor, so to be safe, be sure to check with your physician before taking Super Mineral Broth or any natural remedy.
More Natural Home Remedy Recipes
Once you make Super Mineral Broth, you’ll see how easy it is to make your own natural home remedies, so be sure to give the recipes in this section a try.
If you get a cold or flu this fall or winter, Rose Hips Syrup and Elderberry Syrup will have you feeling better in no time! They’re two of my favorites to have on hand when we get the sniffles in our home.
- Homemade Rose Hips Syrup Recipe
- Elderberry Syrup Recipe – Fight Colds and Flu Naturally
- Turmeric Golden Milk Spice Mix Recipe
- Immune Boosting Honey – Infused with Garlic, Ginger, and Turmeric
- How to Make Homemade Cough Syrup – Natural Remedy for Coughs – Preparation and Decanting
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I look forward to having you join me in my Texas Hill Country Kitchen!
Super Mineral Broth Recipe – Natural Immune Booster
Ingredients
- 2 Yellow onions unpeeled roughly chopped
- 1 Red onion unpeeled roughly chopped
- 6 Carrots unpeeled roughly chopped
- 1 head Garlic unpeeled sliced in half
- 1 Leek roughly chopped
- 1 bunch Celery roughly chopped
- 4 Red skinned potatoes unpeeled roughly chopped
- 3 Sweet potatoes unpeeled roughly chopped
- 6 inch Fresh ginger unpeeled roughly chopped
- 6 inch Fresh turmeric unpeeled roughly chopped
- 1 piece Kombu (sea vegetable) (sea vegetable)
- 1 Bay leaf
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Whole allspice berries
- 1 bunch Flat-Leaf Italian parsley
- Filtered water to cover
Instructions
- Place stockpot on a stove burner and add all ingredients, except the parsley, to a large stockpot and cover with water.
- Bring mixture to a boil on high, then immediately turn to low and allow to simmer, uncovered, for 2 hours.
- After two hours, add parsley to stockpot and allow mixture to simmer for an additional 10 minutes.
- Remove stockpot from stove burner and allow to cool slightly. Remove solids from stockpot and strain broth through a flour sack colander placed over a pot or bowl.
- Decant broth and refrigerate. Broth will stay fresh for 5 days refrigerated. For longer storage, freeze broth. If frozen, the broth will stay fresh and retain its flavor for approximately 4 months.
Video
Notes
Nutrition
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Here are some of my favorite Natural Home Remedy Supplies.
- The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods, by Rebecca Katz
- Le Creuset Enameled Steel 16-Quart Stock Pot with Lid, Marseille
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- Granite Ware Stainless Steel Deluxe Food Mill, 2-Quart
- Wusthof Classic Ikon 7-Inch Santoku Knife
- Large Canadian Maple Cutting Board (18x24x3/4)
- Libbey Impressions Glass Pitcher, 1-80 ounce Glass Pitcher, 10 inch height, Lead-Free
- Duralex Made In France Lys Stackable 10-Piece Bowl Set
- 3 Piece Colander Set – Stainless Steel Mesh Strainer Net Baskets with Handles & Resting Base
- Large Soft and Absorbent Cotton Kitchen Dish Towels – Set of 12
- Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands
- Glass Storage Jars with White Lid, 21-Ounce, Set of 4
Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Kombu is excellent to eat also. No need to remove it. It just tastes like a cooked green. With its natural msg, its yummmmmy.
Are you able to can this mineral broth?
Hi Beth, Thanks for visiting and leaving a comment. That is a great question. I have never tried to pressure can this broth. And I must confess, I am not a pressure canning expert. I would check with the Ball Canning Book and see what they say about canning broth.
BTW – Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
good morning we found your channel by accident, thanks God. I am getting the ingredients to make your bone broth. you made a comment that the bones can be used several times. How is this done? Are the bones roasted each time or is the broth made in fast succession over several days? Sorry for this question but I am very new to this style of cooking. You are a great teacher. we have found other videos on this subject but I prefer your. Thank you for your time.
Hi Hilary, Thank you so much for the kind comment! Yes, you can reuse the bones and yes, it’s best to re-roast them for good color and flavor. I am always happy to answer questions. Here is the playlist where I cover reusing bones to make bone broth. Hope it helps. Please let me know if you have any other questions. Love, Mary https://www.youtube.com/playlist?list=PLkRuW3pBo2U0lOYjdmYtG2uVEG9Xn6yRn