Magic Mineral Broth
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, cut into chunks
- 1 leek, white and green parts, cut into thirds
- 1 bunch celery, including the heart, cut into thirds
- 4 unpeeled red potatoes, quartered
- 3 unpeeled sweet potatoes, quartered
- 5 cloves unpeeled garlic, halved
- 1/2 bunch fresh, flat-leaf parsley
- 1 8-inch strip of kombu
- 12 black peppercorns
- 4 whole allspice berries
- 2 bay leaves
- 8 quarts cold, filtered water
- 1 tsp salt
- Rinse all of the vegetables well, including the kombu.
- In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
- Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 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, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
- Let cool to room temperature before refrigerating or freezing.
- Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
Kombu is a subvariety of kelp, a brown sea algae otherwise known as seaweed or sea vegetable. Seaweed, like kombu, has been consumed in various parts of the world, particularly in the far east for many centuries and for good reason. It has been linked to health and longevity. Naturally rich in antioxidants, vitamins, minerals, and healthy fats, kombu provides plenty of health benefits. https://www.verywellhealth.com/health-benefits-of-kombu-4589841