General Health Soup #7
Magic Mineral Broth
- 1 fennel bulb, plus tops
- 2 unpeeled yellow onions, cut into quarters
- 6 unpeeled carrots, cut into thirds
- 1 leek, white and green parts, cut into thirds
- 1 bunch celery, including the heart, cut into third
- 2 unpeeled sweet potatoes, washed and cut into chunk
- 1 large bunch fresh, flat-leaf parsley
- 6 sprigs fresh thyme
- 12 large cloves unpeeled garlic, cloves smashed
- 3 inches unpeeled ginger, cut in half, lengthwise
- 1 8-inch strip of sea weed/kelp
- 4 juniper berries or allspice berries
- 2 bay leaves
- 8 litres cold, filtered water
- 1 teaspoon sea salt
- Rinse all the vegetables well, including the sea weed. In a 12-quart or larger stock pot, combine the onions, carrots, leek, celery, sweet potatoes, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, and bay leaves.
- Fill the pot with 8 litres of water, cover and bring to a boil.
- Remove the lid, decrease the heat to low and simmer, uncovered, for 2 to 4 hours.
- As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
- Simmer until the full richness of the vegetables can be tasted
- Strain the broth through a large, course-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
- Let cool to room temperature before refrigerating or freezing.
For an extra immune boost, add 8 shitake mushrooms to the stock and/or a six inch piece of Burdock root, washed and cut into quarters.
Note: Store refrigerated in an airtight container for 5 to 7 days or in the freezer for 4 months.
Balancing the broth:
- A spritz of lemon juice and some sea salt, about 1/8 teaspoon of each per cup, does a lot to bring this broth to life.
- Like fine wine, this broth gets better with age.
- A longer simmer will increase the broth’s taste and nutrient density.
- You can also cut the recipe in half and make it in a slow cooker.