Magic Mineral Broth

Magic Mineral Broth

Prep Time: 10 minutes
3 hours
Course: Mains
Servings: 6 litres


  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, cut into chunks
  • 1 leek, white and green parts, cut into thirds
  • 1 bunch celery, including the heart, cut into thirds
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled sweet potatoes, quartered
  • 1 unpeeled yam, quartered
  • 5 unpeeled cloves garlic, halved
  • 1/2 bunch fresh parsley
  • 1 8-inch strip of kombu (nutrient-rich seaweed)
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 litres cold, filtered water
  • 1 tsp salt


  • Rinse the vegetables and kombu well.
  • In a 12-quart or larger stockpot, add all of the vegetables and spices except the salt. Fill with the water to 2 inches below the rim, cover, and bring to a boil.
  • Remove the lid, decrease the heat to low, and simmer, uncovered, for 2-4 hours (until the broth tastes full and rich). You may need to add more water if any of the vegetables begin to show above the surface.
  • Strain the broth through a large, coarse-mesh sieve and then add salt to taste.
  • Let cool to room temperature before refrigerating or freezing.
  • Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.


Recipe adapted from Magic Mineral Broth — Rebecca Katz
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