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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.  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.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Soups & Stews
Cuisine: Americana
Keyword: Soup, Vegetable Broth
Servings: 1 Gallon
Author: Mary's Nest


  • 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.



Do not discard the vegetables.  Remove the kombu, bay leaf, ginger, and turmeric, and process the remaining solids through a food mill to create a creamy mineral-rich soup.
Find this recipe and video at https://marysnest.com/recipe/super-mineral-broth-recipe-natural-immune-booster-video/
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