"magic mineral broth" for vegetable soup recipes

Ingredients

• 6 unpeeled carrots, cut into thirds
• 2 yellow onions, peeled and cut into chunks
• 1 leek, white and green parts, trimmed and cut into thirds
• 1 bunch celery, including the heart, trimmed and cut into thirds
• 4 unpeeled red potatoes, quartered
• 3 unpeeled sweet potatoes
• 5 unpeeled cloves garlic, halved
• 1/2 bunch fresh flat-leaf parsley
• 1 8-inch strip of kombu
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 bay leaves
• 8 quarts water

You may like

Vegetable and shrimps wok

Preparation

• Scrub and rinse carrots, potatoes and sweet potatoes. Rinse the rest of the vegetables well.
• Combine all ingredients in a 12-quart or larger stockpot. Fill the pot with 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.
• Add more water if broth does not fully cover vegetables during cooking. The broth should be rich in color and taste.
  
• Strain the broth, and season lightly with salt. Let cool to room temperature before refrigerating or freezing.
• Store in refrigerator for 5-7 days or in the freezer for 4 months.

Report a mistake in the recipe text