Name: "magic mineral broth" for vegetable soup recipes
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: En
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

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

Preparation

Preparation15 min

Cook time2 hours

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.