Magic Mineral Broth

September 26, 2018

Yields about 6-7 quarts















  • 6 unpeeled carrots, cut into thirds

  • 2 unpeeled medium yellow onions, cut into quarters

  • 1 leek, both white and green parts, cut into thirds

  • 1 bunch celery, including hearts, cut into thirds

  • 5 unpeeled garlic cloves, halved or smashed

  • ½ bunch fresh flat leaf parsley

  • 4 medium red potatoes with skins on, cut into quarters

  • 2 Japanese sweet potatoes, skins on, cut into quarters

  • 1 yam, with skin on, cut in quarters

  • 1 (8inch ) strip of kombu

  • 2 bay leaves

  • 4 whole allspice or juniper berries

  • 1 tablespoon sea salt


Method of preparation

  1. Rinse all vegetables, well, including the kombu.   IN a 12-quart or larger stock pot, combine all ingredients, except the salt.   Fill the pot to 2 inches below the rim with water, cover and bring to boil.   Add. ½ tsp. of salt

  2. Skim the sum that forms on the top.

  3. Remove the lid, keep is halfway to reduce evaporation, decrease the heat to low and simmer for at least 2 hours.  As the stock simmers, some of the water will evaporate; add more if the vegetables start to peak out.

  4. Simmer until the full richness of the vegetables can be tasted.   Add the remaining salt and let simmer for 5 more minutes.

  5. Strain the stock using a large, course-mesh strainer.

  6. Bring to room temperature before refrigerating or freezing.


  • If you cannot find Japanese sweet potatoes (purple) in your local Asian Market, replace them with orange sweet potatoes (yams)

  • Leeks can be very gritty/dirty.   After cutting the leek in thirds, be sure to rinse them again. 

  • Keep the carrot greens and use them in your next salad, smoothie or sauteed greens side dish. 

  • Kombu is an edible form of kelp that can be found in Asian stores or Asian sections of the grocery store. 

  • Use this broth for a variety of recipes, including any soup recipe that calls for the use of vegetable broth. 

Adapted from One bite at a time by Rebecca Katz, Pg 13.

Recipe provided by MUIH


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