How to Make a Vegetable Mineral Broth
How to make a Vegetable Mineral Broth
I am one person who deeply loves the nourishing taste of soups and broths. These just run in my DNA. I especially love Polish soups and broths because I used to get unwell frequently when I was younger, and I knew the best remedy for my ailments. Bone broth, chicken soup, and vegetable broth always helped me feel better. These were better than Polish Penicillin.
Starting from a very young age, I used to be in the kitchen, tasting and cooking dishes with my parents. To this day, cooking highly nourishing foods is in my veins. Well, it runs in the family because my parents taught me the importance of nutrients in the body. For this reason, I have recreated an old recipe from my grandma just for you.
If you are looking for amazing health properties in a well-cooked vegetable broth, you have come to the right place. This kind of broth is one of my favorite,s especially in winter and when I am unwell. My family and friends can’t get enough of it.
To make it a little sophisticated, I like to cook it with rice or grain to substitute the water. You can add this vegetable broth to soups and stews as the base. There is perhaps not a better way to incorporate broth into your meals for a nourishing diet.
What is the biggest advantage of homemade vegetable broths, you may ask? You are sure there are no potentially harmful ingredients and preservatives. The broths you buy in the supermarket could be filled with hydrolyzed wheat gluten, glutamate, dextrose, and sugar among other additives.
Another advantage is the ability to choose ingredients to suit your taste. My recipe below is, therefore, a nutritious organic broth for the modern health-conscious person. The broth is alkalizing and mineralizing to help you get rid of toxins in your body.
The rich mixture of essential minerals leads to a reenergized body. That’s why I love to take my vegetable broth at the end of an exhausting day. Follow my lead and add the spices and traditional vegetables available in your home country to make it more authentic and practical.
I promise you that the cooking experience is unique, no matter where you are reading my recipes from. In my country Poland for example, the biggest tradition is bone broths and soup stock veggies. The traditional soup stock in our country consists of celery root, parsnip, cabbage, onions, garlic, leek, and carrots.
In the United States, it is now easier to come across celery root than it was several years ago. These are full of flavor and Americans can easily find the ingredient at the greengrocery. In the next blog, learn how we use them to make delicious salads. In the meantime, read my recipe and let me know how you like it.
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Here is my recipe for a Nourishing vegetable mineral broth
Make sure that all of them are organic.
- 2 unpeeled medium organic yellow onion that has been cut into chunks
- 3 unpeeled organic carrots that have been cut into thirds
- 1 unpeeled parsnip
- 1 organic leek both whole, rinsed well, cut into thirds
- 1 peeled celery root
- 1/2 bunch organic celery including the heart and cut into thirds
- 1/2 medium green cabbage
- 1 unpeeled organic garlic
- 1/2 bunch fresh flat-leaf organic parsley
- 3-8 inches strip of kombu (sea vegetables)
- 1 organic yam with skin on quarters
- 4 bay leaf
- 2 strings of rosemary
- 4 inches unpeeled ginger
- 1/2 lbs shitake mushrooms
- 1/2 cup dried nettle leaves
- 2 strings of thyme
- 8 inch burdock root
- 15 black peppercorns
- 1 lemon
- 1 tbsp apple cider vinegar
- 5 whole allspice or juniper berries
- Celtic salt to taste
- Scrub and rinse all vegetables well. Rinse the remaining vegetables well, including your Kombu
- Put all the ingredients in the large pot, apart from the salt
- Fill the pot with water to 2 inches below the rim
- Cover and bring the whole mixture to a boil
- Reduce to low and simmer, uncovered and leave it for 2 hours
- Simmer until the full richness of the vegetables can be tasted
- Add salt to the pot and stir gently.
- Right on end add of 1 tablespoon of Apple Cider Vinegar that is freshly squeezed or two tablespoons of lemon juice
- Strain the stock and bring to room temperature
- Refrigerate or freeze and then reheat each serving whenever you want