Vegetable Mineral Broth Recipe
Servings: 10
Calories: 310kcal
Ingredients
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
Instructions
- 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
Nutrition
Calories: 310kcal