Mineral Broth – A Micronutrient Powerhouse

Mineral broth is a micro-nutrient powerhouse!  This restorative vegetable-based broth is powerfully health supportive for our bodies – who can remember the tales of grandparents (and theirs) drinking the vegetable boiling water? Yep, Granny always knew best!

Mineral broth is pure goodness, whether enjoyed on its own, with your choice of added herbs andor mixed with gut and connective-tissue healing bone broth or stock. Season and sip it as a drink, or use it as the base for a soup, casserole or gravy – its restorative goodness is rich in magnesium, potassium and sodium, important minerals that are significantly depleted in our soils and in consequence, on our plates.

Adding your choice of herbs and/or medicinal spices, will add rocket fuel to the fire of this broth and the wider the variety of veggies you add to the broth, the better your exposure to those powerful phytonutrients.

And, as always, when it comes to choosing the best for you health, choose organic!

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 my book, The Real Food Solution:

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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 mixed mushrooms unpeeled, halved
• 1/2 bunch fresh flat leaf parsley including stalks
• 12 black pepper corns whole
• 8 cloves whole
• 1 20cm strip Kombu
• 5 cloves garlic smashed
• 2 bay leaves
• 1 tbsp Maldon salt
• 5 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 mixed mushrooms unpeeled, halved 1/2 bunch fresh flat leaf parsley including stalks 12 black pepper corns whole 8 cloves whole 1 20cm strip Kombu 5 cloves garlic smashed 2 bay leaves 1 tbsp Maldon salt 5 litres filtered water

Instructions

1. Scrub all the vegetables well, particularly the tops.
2. Put all the ingredients into a large stockpot - at least 6 litres
3. Fill the pot with filtered water, 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, strain and then 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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