"magic mineral broth" for vegetable soup recipes

Main Dish
6 servings
15 min
2 hours
Very Easy


Number of serving: 6
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


  • 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.


If you're on a no-iodine diet, do not include kombu, as sea vegetables contain iodine. To make Chicken Magic Mineral Broth, simply add 2 pounds of organic chicken bones; refrigerate and skim off any fat. This broth is especially good for people undergoing chemotherapy as it provides nourishment even when their appetite is low.

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