Servings: 6 litres
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Magic Mineral Broth — Rebecca Katz
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