THIS ARTICLE FIRST APPEARED ON MOTHER EARTH LIVING.

This mineral broth will fulfill your taste buds while your gut thanks you for all the nutrition that comes along.

Total Hands-On Time: 2 hr 40 min | Preparation Time: 10 min | Cook Time: 2 hr 30 min | Yield: Makes about 6 quarts

Clean Soups (Penguin Random House) by Rebecca lays out the building blocks for creating delicious and balanced soups, guiding readers to create their own concoctions. Rounding out the book are recipes for soup toppers that can be mixed and matched to enhance and change the flavor of every soup in the book.

You can purchase this book through theMother Earth Living store: Clean Soups

This is my signature savory broth. Its creation was that wonderful moment when everything came together in the kitchen to create something truly healing. (I must have been channeling someone’s grandmother!) Literally thousands of people have spoken with me about the positive impact this broth has had on their lives. You’ll be amazed at how revitalizing it is. With carrots, onions, leek, celery, potatoes, and more, it’s a veritable veggie-palooza and can be used as a base for nearly all the soups in this book. In a bowl or sipped as a tea, it’s the perfect cleansing broth.

Ingredients:

  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, quartered
  • 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 Japanese or regular sweet potatoes, quartered
  • 1 unpeeled garnet yam (sweet potato), quartered
  • 5 unpeeled cloves garlic, halved
  • 1/2 bunch fresh flat-leaf parsley
  • 1 (8-inch) strip kombu
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water, plus more if needed
  • 1 teaspoon sea salt, plus more if needed

Instructions:

  1. Rinse all of the vegetables well, including the kombu.
  2. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
  3. Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container under­neath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room tem­perature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

 

 

 

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