Jump to Recipe
A simple recipe for a comforting and nourishing healing mineral broth that can be sipped on its own or used in soups and stews to restore and revitalize the body. A true medicinal tonic.
Happy New Year, my sweet friends! Let’s make 2022 the healthiest year for us all.
I always love to start the new year off with a nutritious, life-giving recipe because the food we put into our body is one of the most powerful tools we have to promote optimal health.
So let’s start the year off right with a super-charged healing mineral broth that can be easily added into you diet. Because food is medicine, and it’s so empowering to learn how to nourish the body in a good way.
Why should I care about minerals?
Minerals are important for your body to stay healthy. Your body uses minerals for many different jobs, including keeping your bones, muscles, heart, and brain working properly. Minerals are also important for making enzymes and hormones.
Did you know that because of depleted soil, modern lifestyles, and less than ideal food choices, many of us are deficient in vital minerals and vitamins necessary for good health?
Mineral deficiencies can leave us more vulnerable to chronic diseases such as heart disease and diabetes, sore muscles or cramping, insomnia, brain fog, low metabolism, weight gain, and so much more.
What’s in healing mineral broth?
The recipe is very simple. Just real foods and herbs simmered into a flavorful mineral-rich broth that is easy to digest and assimilate. Here’s what you’ll need:
- carrots
- celery
- sweet potato
- kale
- parsley
- kombu ( a mineral-rich seaweed)
- garlic
- ginger
- bay leaves
- sea salt
Why I love kombu
Kombu is a mineral-rich seaweed that adds a wonderful savory flavor to broth. It is abundant in nutrients such as calcium, vitamins, andiodine. It has also been shown to improve digestion and reduce gas. You can buy it at most Asian and health food stores, as well as online.
How to make healing mineral broth
Easy peasy. Simply wash and cut up your vegetables, add the herbs and spices, cover with water, and simmer for 2-3 hours.
Want to add some collagen?
If bone broth is your thing, go ahead mix this 50/50 with your homemade bone broth for an extra-rich medicinal broth.
How to use healing mineral broth
This nutrient-dense, soothing broth is super easy to incorporate into your diet. Here’s how to use it:
- sipped on its own as a nutrient-dense, soothing elixir in the morning
- as a potent base for soups and stews
- used to braise vegetables
- as a remineralizing drink after detox therapies like saunas, enemas, and colonics (learn more about internal detoxification HERE at my other website)
Waste not, want not…
I’m always trying to be careful not to create food waste. After my broth is finished, I pull out the bay leaf and kombu and puree the leftover veggies with a bit of the broth for a thick, hearty green soup. Take your time and get it really creamy smooth. It’s delicious. ( I use my hand immersion blender.)
So basically, this savory broth is an extraordinary, life-giving superfood that you can cook up in your own kitchen. Making this regularly means you are taking your health into your own hands. Because, like I said before, food is medicine, and the foods you put into your body have the power to create deep healing.
Many wishes for a new year full of love, family, and good health.
xx,
Katja
DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTERESTANDFACEBOOKTO KEEP UP WITH LATEST CONTENT AND UPDATES.
Healing Mineral Broth
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: Katja Heino
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 4–5 quarts 1x
Description
A simple recipe for a comforting and nourishing healing mineral broth that can be sipped on its own or used in soups and stews to restore and revitalize the body. A true medicinal tonic.
Ingredients
Scale
- 3 large carrots – cut into thirds
- 6 stalks celery, cut into thirds
- 1 unpeeled sweet potato, cut into large pieces
- 1/2 bunch kale, roughly chopped
- 1/2 bunch parsley
- 2 four inch pieces of kombu (like this)
- 4 whole cloves of garlic, peeled
- 2 bay leaves
- 1 inch piece of fresh ginger, peeled and sliced into rounds
- 1 tsp sea salt
Instructions
- Rinse all vegetables well and place into large stock pot with all the remaining ingredients. Add 5-6 quarts of clean water. Cover and bring to a boil.
- Once broth comes to a boil, lower heat and simmer slowly, partially covered, for 2-3 hours. Add more water if needed as vegetables float to the surface.
- Allow to cool slightly and strain through a large sieve. Store in fridge in glass jars for up to 5 days OR freeze for later.
Notes
I freeze my broth for later use either in THESE pint sized jars. They are the ONLY jars that don’t break on me in the freezer. Or I freeze them in large ice cube trays LIKE THIS.
I’m always trying to be careful not to create food waste. After my broth is finished, I pull out the bay leaf and kombu and puree the leftover veggies with a bit of the broth for a thick, hearty green soup. Take your time and get it really creamy smooth. It’s delicious. ( I use my hand immersion blender.)
[thrive_leads id='21430']
As an Amazon Associate I earn from qualifying purchases.
