Mineral Broth – A Micronutrient Powerhouse

Mineral broth is a micro-nutrient powerhouse!  This restorative vegetable broth is rich in magnesium, potassium and sodium – important minerals that are significantly depleted in our soils and in consequence, on our plates.

This broth is pure goodness, whether on its own, or mixed with gut and connective-tissue healing bone broth or stock, seasoned and sipped as a drink, or used as the base for a soup, casserole or gravy.  And it’s powerfully health supportive for our bodies – who can remember the tales of grandparents (and theirs) drinking the vegetable boiling water? Granny always knew best!

Learn more about herbs and spices

Adding your choice of herbs and/or medicinal spices, will add rocket fuel to the fire of this broth.  To learn how traditional ‘no-fad’ foods, culinary and medicinal herbs and spices will hugely benefit your health, read:

Once Upon a Cook – Food Wisdom, Better Living: The Wisdom and Science of Traditional Foods,                                Forgotten Skills and Nourishing Recipes

Download FREE pre-publication chapters and pre-order at a discount here.

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Mineral Broth - A Micronutrient Powerhouse

Mineral broth is a micro-nutrient powerhouse, rich in health-critical magnesium, potassium and sodium. Use it on its own, or with bone broth and stock for a nutrient-dense drink, soup, sauce, casserole. Take your pick!

Course

Snacks, Soups

Cuisine

Gluten-Free, Grain-free, Italian, Mediterranean, Modern, Paleo, Pescatarian, Traditional British, Traditional Foods, Vegan, Vegetarian, Wheat-free

Servings

Ingredients

• 6 medium carrots unpeeled, chunked
• 2 medium yellow onions unpeeled, chunked
• 1 medium leek whole stick, chunked
• 1 bunch celery whole bunch, chunked
• 4 medium red potatoes unpeeled, quartered
• 2 medium sweet potatoes unpeeled, quartered
• 300 g white button mushrooms unpeeled, halved
• 1/2 bunch fresh flat leaf parsley including stalks
• Kombu
• 12 black pepper corns whole
• 8 cloves whole
• 1 20cm strip Kombu
• 5 cloves garlic smashed
• 2 bay leaves
• 1 tbsp Maldon salt
• litres filtered water

Course Snacks, Soups Cuisine Gluten-Free, Grain-free, Italian, Mediterranean, Modern, Paleo, Pescatarian, Traditional British, Traditional Foods, Vegan, Vegetarian, Wheat-free Servings Ingredients 6 medium carrots unpeeled, chunked 2 medium yellow onions unpeeled, chunked 1 medium leek whole stick, chunked 1 bunch celery whole bunch, chunked 4 medium red potatoes unpeeled, quartered 2 medium sweet potatoes unpeeled, quartered 300 g white button mushrooms unpeeled, halved 1/2 bunch fresh flat leaf parsley including stalks Kombu 12 black pepper corns whole 8 cloves whole 1 20cm strip Kombu 5 cloves garlic smashed 2 bay leaves 1 tbsp Maldon salt litres filtered water

Instructions

1. Scrub all the vegetables well, particularly the tops.
2. Put all the ingredients into a large stock pot - at least XX litres
3. Fill the pot with filtered water, stop leaving a 5cm gap at the top, cover and bring to the boil.
4. Remove the lid, reduce the heat and simmer very gently uncovered for 3 - 4 hours, or until the vegetables are soft and have fully released their flavour.
5. Leave to cool completely, before refrigerating or freezing (see notes).

Recipe Notes

*Kombu is an edible kelp - a mineral-rich seaweed and adds a savoury flavour to dishes.  You'll find it in the supermarket's Asian section, or source it on line.

Don't salt the broth during cooking, as this will make dishes in which you use the broth too salty - it's best to add salt as you use the broth.

The broth will keep well in the fridge for several days and 3 months in the freezer.

Avoid storing, freezing and defrosting food in plastic containers - they leach endocrine disrupting chemicals into the food.

Recipe adapted from: Magic Mineral Broth

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