Sea vegetables are the key to this healing broth. They are loaded with detoxifying minerals that absorb toxins from the digestive tract, counteract carcinogens, and boost the body’s immune system.
This recipe changes based on what is in season, but as a basis you can start with this and add any vegetables that may inspire you. When cooking, think about steeping the vegetables like a tea, not boiling them.
5 quarts of water
2 onions, quartered
3 stalks of celery
2 sweet potatoes, washed and cut into 2-inch chunks
1 bunch of kale, washed
1 ounce wakame, kelp, or kombu
1 burdock root
Simmer all ingredients in a large stockpot on very low for a couple of hours or more until vegetables break down but are not too soft. Turn heat off and cool, then drain vegetables from broth. In a blender, place a few pieces of the sweet potato, kale, celery, onion, and seaweed along with a few cups of vegetable broth and blend until pureed. Pour thick puree back into pot with remaining broth and discard remaining vegetables. Now your mineral broth has substance. If you want a thinner clear broth, don’t blend vegetables with it. If you want it thicker or creamier, add more vegetables to the blender.
To add flavor, you may add sea salt, cayenne, curry powder, or any flavor that you like.
To store, place in glass containers in refrigerator and heat as needed. It will last up to 5 days.
My Mineral Broth:
- Is a high-mineral drink/soup.
- Is a great, drinkable warm tea/soup to have on hand when doing a cleanse.
- Is a wonderful substitute for any meal, especially if you feel you need something warm.
- Is a wonderful base soup. Add ground flax or chia to give it thickness and fiber (always add after the soup is heated).