This nutritious broth is as good as your grandmother's chicken soup without chicken. To simplify matters, you can produce your mineral broth in a large batch and consume it at regular intervals over a period of 4 days.
This recipe was created by our friends at Urban Remedy
- 1 celery root, peeled and quartered 1 carrot, roughly chopped
- 1 leek, roughly chopped
- 4 cloves of garlic
- 1/2 bunch of fresh parsley
- Peel of 2 white potatoes
- Peel of 2 sweet potatoes
- 4 pieces of wakame kelp, each approx. 10 x 2.5 cm
- 2 pieces of combo seaweed, each approx. 19 x 20 cm (71/2 x 8 inches)
- 3 spring onions, roughly chopped
- 6 fresh or dried shitake mushrooms 5 cm (2 inches) of fresh ginger
- 1 teaspoon of sea salt
- 4 QT filtered water
- 4 kale leaves, roughly chopped
- In a large, deep soup pot, combine the celery root, carrot, leek, garlic, parsley, white and sweet potato peel, both seaweed, onion, mushroom, ginger, and salt, and add filtered water to cover them. (You need approx. 16 cups / 4 qt / 4 l water.)
- Bring to a boil over high heat, let the heat simmer, cover and simmer for 1 1/2 hours.
- Remove from the heat and add the kale. Put the mixture in a blender in batches with a trowel and puree until smooth.
- Let cool, then pour into an airtight container and store in the refrigerator for up to 4 days.
- Add miso and mineral salt to taste. You can also add apple cider vinegar or lemon.