We're in that maddening "in between time" Today, it's supposed to be Spring but doesn't yet feel like it, at least it doesn't here in Toronto. Whether we are moving into spring or fall, the change of seasons can present an opportunity for a delicious nourishing mineral broth. I am happy for the sun today, but, it IS still very cool. We are SO ready for the warmer temps and to shed our winter garb and enjoy our porches and, well, just being outdoors. I couldn't help myself and just had to purchase my friends Basil and Oregano today when at the market. So they came home along with missy Daffodils and one very fragrant pale purple Hyacinth. It won't be long now!! There's a super nourishing mineral broth on the stove and it's calling my name.
Just like one doesn't know what to wear, I feel 'between seasons' and I am preparing a combination of light dishes today.
We're going to enjoy some steamed dandelions with slivered almonds, roasted veggies tossed in olive oil, balsamic vinegar, rosemary & thyme, and some of this delicious broth with a home-made Gluten Free bread!
Super-Nourishing MINERAL BROTH is easy to make + packed with goodness!
Super Nourishing Mineral Broth
#Keto #Paleo #Whole30 ~ it's delicious in any case + packed with nutrients!
Ingredients
- 6 unpeeled carrots quartered
- 2 onions peeled, cut into chunks
- 1 leek both white and green parts, cut into chunks
- 1 bunch celery including the heart, cut into chunks
- 5-10 unpeeled cloves garlic halved (local, organic when possible)
- ½ bunch fresh flat-leaf parsley or your favourite I like to add cilantro too
- 4 medium potatoes with skins on ^ quartered
- 2 sweet potatoes with skins on ^ quartered
- 2 inch piece of ginger root optional
- 1 strip of kombu seaweed ** 8 inches long
- 2-3 bay leaves
- 10 black peppercorns
- 4 whole allspice or juniper berries optional
- 1 tablespoon sea salt
Instructions
-
Rinse all of the vegetables well, including the kombu**
-
In a large stockpot, combine all the ingredients, except the salt.
-
Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
-
Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours.
-
As the stock simmers, some of the water will evaporate; add more if needed to keep vegetables covered.
-
Simmer until the full richness of the vegetables can be tasted.
-
Add the salt and stir.
-
Strain the stock.
-
Compost veggies.
-
Allow to come to room temperature.
-
Refrigerate or freeze in 1 cup containers or in ice cube trays
-
Makes 6 to 7 quarts.
Recipe Notes
^ switch out these veggies if not a part of your 'lifestyle' for some of these:
Optional veggies: Cabbage, celery, green beans, zucchini, cauliflower or spinach.
For even more flavour + nutrient value, bump up the herbal content and additions: mushrooms (all healing varieties), dandelion leaves, nettles, rapini, garlic mustard or other spring greens ~ use your imagination!
Calories Per 1 cup Serving: 29; Total Fat: 0 g (0 g saturated, 0 g monounsaturated); Carbohydrates: 6 g; Protein: 0 g; Fiber: 0 g; Sodium: 166 mg.
TIP:
The above is THE best but if you just can't manage the time, this quick version is better than not at all:
1 quart (or 1 litre) ORGANIC vegetable stock
plus 1 quart (or 1 litre) of pure water
1 piece of kombu**
1 potato, chopped
Boil lightly for 20 minutes and strain.
Keep in freezer for up to 6 months
Sip it like a tea, throughout the day. It’s not about being precise -simply chop the ingredients in chunks and throw them in the pot – skins on.
I often freeze a portion of this in ice-cube trays and keep in accessible + easy to use.
Just toss 1 cube into a mug and add just boiled water; a warming cup of goodness.
** Kombu is a type of brown seaweed, a type of kelp (from genus Laminaria).
It is rich in both iodine + iron. Seaweed aka sea veggies contain a wide variety of minerals not found in other vegetable groups.
Purchase Kombu at your local health food store or online like one here
It is a dark brown colour; dried, it resembles a flat twisted rope. For the stock, use a piece of Kombu approximately 6-8 inches long.
Caroline
This broth is INCREDIBLE! Made it this evening. Thanks for sharing.
Anna
Its a must try for vegetarian. Can't wait to try this recipe. If i don't use bay leaves, is it test well?
Carol Little
No problem Anna -- leave out the bay leaves..
Sharon
Just curious—what is the benefit of the broth over eating this as a chunky veggie soup? Seems a shame to compost all those delicious veggies when they could be chopped down a bit more and eaten as soup. Seems this recipe would keep one in soup for quite a while—and soup could be frozen just like broth is.
Carol Little
Sharon.. YOU are so correct! I agree 100%. I will ammend recipe to suggest that as another choice/possibility. Thank you for your feedback. I appreciate that you took the time to write to me!
Anne Lawton
I love all of the ingredients in this broth and it's so nutritious too!
Carol Little
Agreed. Hope you make and enjoy often!
ChihYu
What an interesting recipe! I'll have to try it for sure!
Carol Little
Thanks ChihYu.. I hope you do and enjoy it. There's lot of room for adding/changing to suit your taste and what's on hand.
jennifer
what I love about broths like this is how veggies and spices can be added or substituted for personal preference and to use up what you have!
Carol Little
I'm with you Jennifer. It's very adaptable!
Susannah
Winter hangs on here forever and I am always on the lookout for new soup recipes! Thanks!!
Carol Little
I hear you, Susannah. I am in Toronto.. Still too cold to go without coats!
Kelly
I'm all about the broth! I always forget to add kombu but am going to do that next. Thanks!
paleoglutenfreeguy
Love the idea of adding kombu to a broth. It definitely has nutrients that I know I need (especially since I don't use iodized salt). This is great information!
Carol Little
Thank you. Seaweeds can truly 'amp up' the nutrients in a dish.
Hope
We are just coming into Autumn here and the weather is getting cooler, so this is just perfect timing as I am really feeling like nourishing broths like this. Perfect to ward off change of season bugs!
Cynthia | What A Girl Eats
This broth looks fabulous! Nature's penicillin!
Jean
Sounds SO nutritious and nourishing! Love how you packed all the veggie nutrients.
Raia Todd
Yes! I loooove all that garlic and ginger! I always try to sneak ginger in too, 'cause my hubby doesn't like it. :)
STACEY CRAWFORD
I love all the herbs & flowers you added to make this extra nourishing!
Megan Stevens
I almost can't make this soup soon enough. It sounds so nourishing and comforting to me. I love the juniper or allspice with the potatoes. And glad you bought yourself herbs and flowers, to persevere and add cheer. May spring come your way soon Carol!
Carol Little
Thanks Megan. Hope you enjoy it with your lovely family xo
heather@easyketodishes.com
sounds so nourishing! I love soups!
Carol Little
Me too! Soups all year round actually. You?
Tessa Simpson
I adored all the flavors in this warming and healing broth! Thank you!
Carol Little
Great. Thanks Tessa!
linda spiker
Love this version. With leeks, garlic and ginger it's got to be super flavorful!
Renee D Kohley
It is still so cool here too! We are still really living on soups and broths! Thank you for this great recipe!
sam
How did you make your homemade gluten free bread?
carollittle
Hi Sam.
I adapted a recipe from the Wheat Belly cookbook.
I will post it later this week if that's helpful....and some pictures.
Do you make GF bread?