This mineral broth recipe uses the nutrients in ingredients including vegetables, herbs, and spices to create a healthy broth for sipping or using to prepare recipes. This vegetable broth makes a great-tasting natural immune booster.

Mary standing in front of a basket of vegetables used to make Super Mineral Broth.
Watch the Super Mineral Broth Recipe video

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Table of Contents

Making Super Mineral Broth Your Own

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.

Once you make Super Mineral Broth, you’ll see how easy it is to make your own natural home remedies, and want to try your hand at more! I love making an immune-boosting honey and turmeric golden milk.

Disclaimer

Note: I am not a doctor or medical professional. This information is provided for informational purposes only and is not intended to treat or diagnose any type of illness. If you are not feeling well, please seek professional medical attention and medicine. And if you are thinking of supplementing your treatment with home remedies, be sure to talk to your medical professional about them. It’s important that you get the medicine and treatments you need to get back to good health.

Ingredients

Find the full printable recipe with measurements below.

Here’s what you need to make your own homemade vegetable broth that’s nutritious and healing:

  • Carrots: Bursting with vitamin A and a natural sweetness that works great for making broth.
  • Aromatics: This broth uses a combination of garlic, leeks, yellow and red onions, and celery for both their different vitamins and minerals as well as flavor.
  • Potatoes: Since regular potatoes and sweet potatoes contain different nutrients we will be using both to make this homemade vegetable broth.
  • Ginger and turmeric: For the most health benefits and flavor you want to use fresh root when making mineral broth.
  • Kombu: A type of sea vegetable or kelp you can find in natural food stores in Asian markets. It’s commonly used to make dashi a type of Japanese stock.
  • Spices and herbs: Bay leaf, black peppercorns, whole allspice berries, and flat-leaf Italian parsley for flavor!
Basket of vegetables used to make Super Mineral Broth.

How to Make Mineral Broth

Step 1 – Place all your ingredients except the parsley in a stockpot on a stove burner and cover with water.

Step 2 – Bring the mixture to a boil on high heat and then immediately turn it down to low. Allow it to cook uncovered for 2 hours.

Step 3 – Add the parsley to the stockpot of broth and cook over low heat for another 10 minutes.

Step 4 – Allow the broth to cool and then remove the solids from the broth with a slotted spoon.

Step 5 – Strain the broth through a flour sack colander placed over a pot or bowl.

Step 6 – Transfer the broth to a container and refrigerate.

Are you ready to experiment with other types of healthy vegetable broths? Try this super mushroom broth or a golden broth, a vegetable alternative to chicken broth.

How to Use Mineral Vegetable Broth

  • Use it to make a delicious vegetable soup in the Instant Pot.
  • Sip on it straight from a mug while piping hot. This may be soothing when you have a cold or sore throat.
  • Use it to cook grains, make sauces, or any soup or stew.
  • Replace the broth in any recipe with mineral broth.

Expert Tips

  • Do not peel the fresh produce for your mineral broth. Many of the nutrients are found in the skin. You should scrub them well before cooking.
  • Do not discard the vegetables. Remove the kombu, bay leaf, ginger, and turmeric from the pot. Process the remaining solids through a food mill to create a creamy mineral-rich soup.
  • Store your broth in the fridge for up to five days. For longer storage, you can freeze it for up to four months. Be sure to wait until the broth is fully cooled to store.
  • Feel free to change up any of the vegetables to use any produce you have on hand or from your garden. The key to a mineral-rich broth is ensuring you have a wide variety of vegetables.

Frequently Asked Questions

Is mineral broth good for you?

As the broth slowly cooks the nutrients in the vegetables, kombu, herbs, and spices are extracted into the cooking liquid, which is the broth. The minerals in the broth are good for you when enjoyed as part of a balanced diet.

how long does mineral broth last in the fridge?

When properly stored, it will last up to five days.

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Super Mineral Broth Recipe – Natural Immune Booster

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Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Yield: 16 cups
Author: Mary Bryant Shrader
Basket of vegetables used to make Super Mineral Broth.
Print Recipe Save Recipe Rate Recipe
A number of years ago, I discovered Magic Mineral Broth in a cookbook titled The Longevity Kitchen by Rebecca Katz. I loved the idea of using actual vegetables in a broth to give my body the minerals it needed instead of turning to a bottle of vitamins.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. 

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

Do not peel the fresh produce for your mineral broth. Many of the nutrients are found in the skin. You should scrub them well before cooking.
Do not discard the vegetables.  Remove the kombu, bay leaf, ginger, and turmeric from the pot. Process the remaining solids through a food mill to create a creamy mineral-rich soup.
Store your broth in the fridge for up to five days. For longer storage, you can freeze it for up to four months. Be sure to wait until the broth is fully cooled to store.
Feel free to change up any of the vegetables to use produce you have on hand or from your garden. The key to a mineral rich broth is making sure you have a wide variety of vegetables.
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
Find this recipe and video at https://marysnest.com/super-mineral-broth-recipe-natural-immune-booster-video/
Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved
Course: Soups & Stews
Cuisine: Americana
Keyword: Mineral Broth, Vegetable Broth
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Comments

  1. Hélène says:

    Kombu is excellent to eat also. No need to remove it. It just tastes like a cooked green. With its natural msg, its yummmmmy.

    Reply
  2. Beth says:

    Are you able to can this mineral broth?

    Reply
    1. Mary's Nest says:

      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.

      Reply
  3. Hilary Burson says:

    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.

    Reply
    1. Mary's Nest says:

      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

      Reply

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