Super Mineral Broth Recipe - Natural Immune Booster

Basket of vegetables used to make Super Mineral Broth.

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Super Mineral Broth Recipe - Natural Immune Booster

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.

Prep Time15

Cook Time2

Total Time2 15

Course: Soups & Stews

Cuisine: Americana

Servings: cups

Calories: 103kcal

Author: Mary Bryant Shrader

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.

Find this recipe and video at https://marysnest.com/recipe/super-mineral-broth-recipe-natural-immune-booster-video/

Nutrition