Homemade Vegetable Mineral Broth
User Reviews
5
Homemade Vegetable Mineral Broth
Description
Homemade Vegetable Mineral Broth is crafted by gently simmering unpeeled carrots, onions (yellow and red), leek, celery (with heart and leaves), red potatoes, sweet potatoes, garnet yam, garlic (with skins), fresh parsley, kombu seaweed, black peppercorns, allspice, bay leaves, sea salt, and filtered water. Cooking the broth uncovered for 2 to 4 hours releases deep, natural flavors and mineral content from the vegetables and kombu.
The resulting broth carries a mildly sweet and earthy vegetable note with savory umami undertones from the kombu and spices. Its texture is light and liquid, suitable for use as a base in various dishes or consumed directly. Removing solids after simmering leaves a clear broth while concentrating its taste.
This broth can be stored refrigerated for 5 to 7 days or frozen for up to 4 months. When freezing in glass containers, it is important to cool completely and leave space to prevent breakage. The broth provides a wholesome foundation for soups, sauces, or as a nourishing daily beverage.
Ingredients
- 6 unpeeled carrot washed and cut into chunks
- 2 unpeeled onion washed and cut into quarters, yellow
- 1 red onion washed and cut into quarters
- 1 leek white and green parts, washed well and cut into chunks
- 1 bunch celery including heart and leaves, was he and cut into chunks
- 4 unpeeled potato washed and quartered, red
- 2 unpeeled sweet potato Japanese or regular; washed, quartered
- 1 unpeeled garnet yam washed and quartered (darker colored yams)
- 5 cloves garlic smooshed or halved, with skins
- ½ bunch flat-leaf parsley rough chopped, fresh
- 1 inch strip kombu I used Organic Pacific Kombu
- 12 black peppercorns
- 4 allspice whole
- 2 bay leaf
- 8 quarts water cold filtered
- 1 teaspoon salt sea salt
- salt sea salt, to taste
Instructions
- Wash all vegetables well, including the kombu - do not peel. In a 12 quart or larger stockpot or soup pot, toss in carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, comb, peppercorns, allspice, sea salt, and bay leaves. Add water to the pot within about 1-2 inches from the top. Cover and bring to a boil.
- Reduce to simmer, remove lid, and simmer for 2-4 hours, preferably 4 hours. As it simmers some of the water will evaporate, if the veggies start showing, add a bit more water. Simmer until you can taste the richness of the veggies in the broth.
- Pour the broth through a strainer, make sure you have a pot or bowl beneath to catch all the broth. Cool completely, then store in quart size son jars or gallon sized freezer bags. Will keep in fridge 5-7 days or frozen up to 4 months.
- If freezing in glass, COOL COMPLETELY! Fill only to shoulders of jar, leave lid off or loose and leave space between jars until frozen, or wrap a tea towel in between jars to cushion. If freezing in gallon sized baggie, fill and remove as much air as possible, freeze laying flat in freezer. Consume within about 4 months, thaw in refrigerator and use in soups, stews and anywhere else you would use a veggie broth, but mostly warm up a cup and enjoy!
Notes
- Wash all vegetables and kombu well before use; keep skins on to enhance mineral content.
- Simmer broth uncovered for 2 to 4 hours, replenishing water if vegetables start to protrude.
- Strain broth through a fine strainer and cool completely before storing.
- Store broth in airtight containers in the refrigerator for up to one week or freeze up to four months.
- When freezing in glass jars, fill only to the shoulder, leave lids loose, and allow space between containers to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8qts
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 348mg | 15% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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