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Magic Mineral Broth


  • 6 unpeeled carrots, cut into large chunks
  • 2 yellow onions, cut into quarters
  • 1 leek, white and green parts, cut into large chunks
  • 1 bunch celery, including the heart, cut into large chunks
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled Japanese sweet potatoes, quartered (standard sweet potatoes)
  • 1 unpeeled garnet yam, quartered
  • 5 unpeeled cloves garlic, halved
  • ½ bunch fresh flat-leaf parsley, cut into large chunks
  • 2 (8") strips of kombu
  • 12 black peppercorns
  • 4 whole allspice (or juniper berries)
  • 3 bay leaves
  • 8 quarts cold filtered water (minimum)
  • 1 tsp sea salt


  • Rinse all of the vegetables well, including the kombu.
  • In a large stockpot, combine all of the vegetables, kombu, and spices. Fill the pot with the water to 2 inches below the rim (at least 8 quarts), cover, and bring to a boil
  • Remove the lid, turn the heat to low, and simmer, uncovered, for at least 2 hours (my broth simmered as long as 8 hours).
  • (As it simmers, some of the water will evaporate. Ad more as you go if it looks like it's getting low in comparison to the veggies)
  • Also, taste as you go. The richness of the vegetables will become more and more pronounced.
  • Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath)
  • Let cool to room temperature before refrigerating or freezing.