Magic Mineral Broth
This is my Rosetta stone of soup, a broth that can be transformed to meet a myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.
Makes 6 quarts • Prep Time: 10 minutes • Cook Time: 2 to 4 hours
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 to 3 unpeeled Japanese or regular sweet potatoes, quartered
5 unpeeled cloves garlic, halved
½ bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu* (optional)
12 black peppercorns
4 whole allspice or juniper berries (optional)
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
*Kombu is a mineral-rich seaweed (in the kelp family) that adds an umami or savory flavor to stocks and broths. Kombu is usually found in the Asian section of a grocery store near the nori (seaweed sheets) that are used for sushi. Store dried Kombu in a cool dark area in your pantry. You can also order it here.
Preparations
Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine all the ingredients except the salt. Fill the pot 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 at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), 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.
Want to make MMB in your Instant Pot or a smaller stock pot?
See the video!
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.