Mineral Broth

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I was introduced to mineral broth as part of my be lean eat green course (https://www.beleaneatgreen.co.uk/).  I have been using it regularly as we've moved into the winter season as a comforting and nutritious snack.

It's a really easy way to pack a big nutritious punch.  It is full of essential nutrients and is great for balancing blood sugar and helping with energy levels.

Our youngest son was feeling really low energy, and finding his concentration was wavering in the afternoons as we moved into the winter season. He started taking a cup of broth to school in a flask, and drinking it in the afternoon, and the difference in his energy at the end of the day is really noticeable.

To make it you need a large soup pot, lots of vegetables (organic where possible), and some dried vegetables.  I get these from a company called Clearspring.

The ingredients can be varied according to taste and preference, adding a little more or less of things like ginger and garlic according to preference, and substituting some of the vegetables for others from the same family/colour according to availability and preference.  The daikon does have quite a distinct smell when cooking, but we all find the finished broth nourishing and pleasant to drink.

The ingredients I've been using are as follows:

2 x 5 inch strips of Clearspring Kombu (dried seaweed)

6 dried Clearspring Shitake Mushrooms

1 x 40g pack of dried Clearspring Daikon (radish)

Approx 6 organic carrots 

A packet of chopped red onion

A couple of organic leeks

A bunch of organic celery

1 cloved of frozen chopped garlic

About six organic sweet potatoes

5 inch piece of fresh ginger

About 5 leaves/half a pack of Carvolo Nero Kale

Small bunch of purple sprouting broccoli

Small bunch of flat-leaf parsley

Scrub the carrots, sweet potatoes and ginger, wash everything, and cut all the vegetables into large chunks.  Place everything into a large soup pot, fill the pot to 2 inches below the rim with filtered water. Cover and bring to the boil, then decrease the heat to low and simmer for a minimum of 2 hours.  As the stock simmers, top the water back up to 2 inches below the rim as required.  Simmer until the full richness of the vegetables can be tasted. Strain the stock and pour into large glass storage containers.  It can be refrigerated for about a week to ten days. Three of us in our family use the broth and a batch does us a cup a day for about 10 days.

Hope you enjoy and find it supports you over the winter. Gill x

P.S. The vegetables are discarded after cooking. All the nutrient value transfers into the broth.  I've been told that even the birds wont want them afterwards!