Skip to main content

Mineral-Rich Vegetable Broth

When a friend of mine from elementary school asked if anyone were willing to make her a batch of magical mineral broth, I thought to myself, "Now that sounds like a culinary adventure!" But I had no idea what she meant.

A quick internet search gave me this from Rebecca Katz, Magic Mineral Broth™; this one is a slight variation of the same recipe Magic Mineral Broth 2.0 ; and this one, from Joy the Baker, added chicken: here.

So, I decided to give it a go. And one of our mutual friends, who owns Serendipity Farms in Carmel Valley, gave me a bunch of veggies to  add to the pot. But, I didn't end up with the ingredients listed in the recipes, so I decided to wing it, using vegetables from Jamie as well as ones I had in the bin from my CSA.

One note: it's crucial that everything you use is organic! You don't want to spend all the time and money on vegetables to make a broth laden with pesticides. That would defeat the purpose of creating this healing elixir. Makes sense, right?

Ingredients makes 6 quarts
  • 2 organic unpeeled yellow onions, quartered
  • 3 organic turnips, quartered
  • 3 organic beets, quartered
  • 6 to 8 organic unpeeled carrots, cut into thirds
  • 1 bunch green onions, cut into thirds
  • 8 to 10 mini sweet peppers
  • 1 large bunch fresh parsley
  • 1 large bunch organic pea shoots
  • 2 large bunches kale
  • 12 large cloves garlic, cloves smashed
  • 3" knob unpeeled ginger, cut in half, lengthwise
  • 2 to 3 pieces of dried kombu
  • 5 to 6 pieces of dried arame
  • 12 black peppercorns
  • 4 juniper berries
  • 2 to 3 bay leaves
  • 8 dried candy cap mushrooms
  • 8 quarts cold, filtered water
  • salt, to taste
  • freshly squeezed Meyer lemon juice, for serving

Rinse all the vegetables well, including the seaweed. In a large stock pot or Dutch oven, combine all the vegetables. I had to split mine between two pots! Fill the pot with 8 quarts of water, or pots with 4 quarts of water if using two, cover, and bring to a boil.

Like fine wine, this broth gets better with age. A longer simmer will increase the broth’s flavor and nutrient density. So, I did a 24-hour broth.

 Decrease the heat to low and simmer, covered, for 12 hours. Uncover the vegetables and simmer, this time uncovered, for another 12 hours. As the broth simmers uncovered, some of the liquid will evaporate. Pour in more water if the level looks too low. The broth should begin to take on a rich, deep color.

Strain the broth through a mesh sieve and let cool to room temperature before refrigerating or freezing. Once the broth was cooled, I poured it into sterile jars.

To serve, heat the broth and add salt and lemon juice to taste. Or use this mineral-rich broth as the base of a tasty soup.


  1. Nothing like a rich vegetable soup but cool to see how you made just the broth.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P