This time of year we seem more susceptible to colds and flu and can generally feel run down. This broth is a magical creation, makes for a fantastic soup base, and heats up for a delicious and body warming beverage. I instantly feel better physically, emotionally, and mentally when I drink a hot cup of broth. The core ingredients are packed full of minerals that nourish the immune system. Plus, they hold tons of vitamin C, B vitamins, potassium, manganese and niacin that give life to your cells. While it takes an afternoon to boil and simmer, the broth freezes well after cooled so you have a delicious, nourishing and healing broth throughout the winter months.
One of the unique ingredients in this recipe is Kombu. Kombu is sea cabbage, or more commonly known as seaweed. The Washington Post highlights it as a powerhouse ingredient for it's nutritional value. Kombu is also known to reduce the gassy agents found in beans. Keep this base in mind the next time you make your favorite bean soup!
Eat in good health!
Magic Mineral Broth
6 unpeeled carrots, add half the tops
2 unpeeled medium yellow onions
1 leek, both white and green parts
1 stalk celery including the heart
4 medium red potatoes, quartered with skins on
2 Japanese yam or Hannah’s or 2 sweet potatoes, quartered with skins on
1 Garnet yam, quartered with skin on
4 unpeeled cloves garlic, halved
1/2 bunch flat leaf Italian parsley
1 tablespoon sea salt
1 (six inch by one inch) strip of Kombu
2 bay leaves
4 whole allspice or juniper berries
Cut the first seven ingredient into large chunks. In a twelve quart stockpot, combine all ingredients (editors note: if you don't have a 12 quart stock pot, use the biggest one you've got and adjust the ingredients accordingly). Fill pot (two inches below rim) with water, cover and bring to a boil. Remove lid, decrease heat to low, simmer a minimum of two hours. As the stock simmers some water will evaporate; add more if vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Strain stock using a large-mesh strainer (remember a heat resistant container underneath). Bring to room temperature before refrigerating or freezing.
Rebecca Katz, One Bite at a Time (2008)