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Vegetable Mineral Broth | Caroline@BareFoodAngel.com |
| Prep Time |
| 30minutes |
| Cook Time |
| 2-5hours |
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Ingredients
- 6 carrotsunpeeled , cut into thirds
- 2 yellow onionsmedium, cut into chunks, unpeeled
- 1 leekboth white and green parts, cut into thirds
- 5cloves garlichalved & unpeeled
- 1/2bunch parsleyfresh flat leaf
- 4 red potatoesunpeeled medium, quartered
- 2 sweet potatoesunpeeled medium, quartered
- 1 garnet yamunpeeled , quartered
- 18" strip kombu sea vegetable
- 2 bay leaves
- 12 black peppercorns
- 4whole allspiceor juniper berries
- 1tbsp sea salt
Instructions
- Simply chop the ingredients; roots, skins(lots of minerals on the skin), in chunks and throw them in the pot. If you need more specifics……
- Rinse all vegetables well, including the combo. I like Main Coast's Kelp "Wild Atlantic Kombu".
- In a 12-quart or larger stockpot, combine all the ingredients except the salt.
- Fill the pot to 2 inches below the rim with clean filtered water (without fluoride). Cover and bring to a boil.
- Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours.
- Add water as the vegetables begin to peek out.
- Simmer until the full richness of the vegetables can be tasted. Add the salt and stir.
- Strain the stock using a large coarse-mesh strainer (use heat-resistant container underneath)
- Store in wide mouth freezer safe mason jars. Refrigerate if you'll be using it within 2 weeks. Otherwise freeze.
Recipe Notes
Adapted from Rebecca Katz
Some of us are pressed with time and rather buy it from a trusted source. Here is my trusted store bought source of bone broth (chicken and beef).
Let’s be very clear about the dangers of most store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.