Ultimate Mineral-Rich Vegetable Broth

Ultimate Mineral-Rich Vegetable Broth

Yield: ≈ 6–7 quarts

Active time: 15 minutes | Total time: 2½–8 hours (the longer, the better)

Ingredients

- 6 medium unpeeled carrots, scrubbed and cut into thirds

- 2 large unpeeled yellow or brown onions, quartered (leave root end intact)

- 1 large leek (white + green parts), thoroughly rinsed and cut into thirds

- 1 bunch celery (including leafy heart), cut into thirds

- 4 unpeeled red or Yukon gold potatoes, quartered

- 2 unpeeled Japanese or orange sweet potatoes, quartered

- 1 large unpeeled garnet yam (or additional sweet potato), quartered

- 5 cloves unpeeled garlic, smashed or halved

- ½ bunch fresh flat-leaf parsley (stems and leaves)

- 1 (8-inch / 20-cm) strip kombu (dried kelp – do NOT skip this!)

- 8–10 whole black peppercorns

- 4 whole allspice berries or juniper berries

- 2 bay leaves

- 8 quarts (32 cups) cold filtered water

- 1 teaspoon high-quality sea salt or Redmond Real Salt (added after straining)

Instructions

1. Rinse everything well – especially the leek (it hides grit) and the kombu (just a quick rinse, don’t soak).

2. Place all vegetables, kombu, peppercorns, allspice/juniper berries, and bay leaves into a 12-quart (or larger) stockpot.

3. Add 8 quarts of cold filtered water – the liquid should come to about 2 inches below the rim.

4. Cover and bring to a full boil over high heat.

5. Remove the lid, reduce heat to low, and let simmer gently, uncovered, for a minimum of 2 hours – but 4–8 hours is ideal for maximum flavor and mineral extraction.

Tip: The longer it simmers, the darker, richer, and more therapeutic it becomes.

6. Occasionally skim any foam that rises to the surface (optional). If the water level drops and vegetables start peeking out, add a little more hot water.

7. When it tastes deeply savory and you can no longer distinguish individual vegetable flavors, it’s ready.

8. Place a large heat-proof bowl or second pot under a coarse-mesh sieve or colander. Carefully strain the broth. Press gently on the solids with a spoon to extract every drop of liquid, then discard the spent vegetables (they’ve given everything they have).

9. Stir in 1 teaspoon of sea salt (adjust to your taste and sodium needs).

10. Let the broth cool to room temperature, then transfer to glass jars or storage containers.

Storage

- Refrigerator: up to 7 days

- Freezer: up to 4 months (leave 1½ inches headspace in jars for expansion)

Slow-Cooker or Instant Pot Version

- Halve the recipe if needed.

- Slow cooker: Cook on LOW for 10–12 hours.

- Instant Pot/pressure cooker: Use manual/high pressure for 1 hour + full natural release (still simmer on sauté mode with the lid off for 30–60 minutes afterward to concentrate flavor).

Why this broth is health gold

- Kombu delivers bioavailable iodine and dozens of trace minerals that are almost impossible to get elsewhere in the modern diet.

- No added oil, no nightshades (except optional potatoes), extremely low histamine when fresh.

- Perfect for gentle gut healing, adrenal support, and mineral repletion.

Sip a mug warm with a pinch of extra salt when you need comfort or an electrolyte boost – your cells will thank you.