Do you want to know the difference between good soup and great soup? It’s all about the homemade broth or stock. That is the rock-solid foundation on which fantastic soups are built. I’ve been making Rebecca Katz’s Magic Mineral Broth the last few weeks.This broth can be transformed to meet a myriad of nutritional needs, serving as a delicious sipping tea or as the powerful base for more hearty soups and stews. So, no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.
It is cancer-fighting, immune-boosting, sniffle-healing comfort in a cup! Bone broths are phenomenal sources of amino acids, such as glycine and proline, which are great for bone health, while other nutrients aid in digestions and healing the gut.
Vegetable broths are mineral powerhouses, chock-full of such goodies as magnesium, potassium, calcium, and manganese. It’s like taking your cells to a day at the spa!
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, cut into chunks
- 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, quartered
- 5 unpeeled cloves garlic, halved
- 1/2 bunch fresh flat-leaf parsley
- 1 (8-inch) strip of kombu*
- 12 black peppercorns
- 4-6 whole juniper berries
- 2 bay leaves
- 8 quarts cold, filtered water
- 1 teaspoon sea salt
in the Asian section of a grocery store near the nori (seaweed sheets) that are used for sushi. Store dried Kombu in a cool, dark area in your
pantry. You can also order it here.
sweet potatoes, yam, garlic, parsley, Kombu, peppercorns, allspice berries, and bay leaves.