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. 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.
Servings: 1 Gallon
- 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)
- 1 Bay leaf
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Whole allspice berries
- 1 bunch Flat-Leaf Italian parsley
- Filtered water to cover
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.