Description

A simple recipe for a comforting and nourishing healing mineral broth that can be sipped on its own or used in soups and stews to restore and revitalize the body. A true medicinal tonic.

Ingredients

Scale

3 large carrots – cut into thirds
6 stalks celery, cut into thirds
1 unpeeled sweet potato, cut into large pieces
1/2 bunch kale, roughly chopped
1/2 bunch parsley
2 four inch pieces of kombu (like this)
4 whole cloves of garlic, peeled
2 bay leaves
1 inch piece of fresh ginger, peeled and sliced into rounds
1 tsp sea salt

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Instructions

Rinse all vegetables well and place into large stock pot with all the remaining ingredients. Add 5-6 quarts of clean water. Cover and bring to a boil.
Once broth comes to a boil, lower heat and simmer slowly, partially covered, for 2-3 hours. Add more water if needed as vegetables float to the surface.
Allow to cool slightly and strain through a large sieve. Store in fridge in glass jars for up to 5 days OR freeze for later.

Notes

I freeze my broth for later use either in THESE pint sized jars. They are the ONLY jars that don’t break on me in the freezer. Or I freeze them in large ice cube trays LIKE THIS.

I’m always trying to be careful not to create food waste. After my broth is finished, I pull out the bay leaf and kombu and puree the leftover veggies with a bit of the broth for a thick, hearty green soup. Take your time and get it really creamy smooth. It’s delicious. ( I use my hand immersion blender.)