Vegetable mineral broth recipe with kombu and shiitake
Quick answer
This alkalising vegetable mineral broth is made by simmering kombu, dried shiitake, daikon, carrots, onions, leek, celery, garlic, squash, ginger, greens and parsley in water for at least two hours. The stock is then strained and stored in glass jars in the fridge. We suggest drinking two to three cups daily.
An alkalizing vegetable mineral Broth made from organically grown vegetables can be an excellent source of essential electrolytes. Ionic minerals are the key to maintaining good health. The broth is a wonderful, filling snack that will also provide you with many healing nutrients and alkalinize your system, making it easier to detoxify, lose weight, and feel great. The recipe can be varied according to taste.
Ingredients
2 x 5 inch strips of Clearspring Kombu
6 dried Clearspring Shiitake mushrooms
1 x 40g pack dried Clearspring Daikon
6 carrots cut into chunks
2 medium onions cut into chunks
1 leek, both white and green parts, cut into chunks
1 small bunch of celery including the heart, cut into chunks
5 unpeeled cloves garlic, halved
1 small pumpkin or squash with skin on, quartered
5 inch piece of fresh ginger, sliced
4 cups chopped greens such as kale, chard,
½ bunch fresh flat-leaf parsley
ClearSpring products can be found following this link
Method
In a large stock or soup pot, combine all the ingredients.
Fill the pot to 2 inches below the rim with water, cover, and bring to a boil. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours. As the stock simmers, some of the water will evaporate; add more if the vegetables are exposed. Simmer until the full richness of the vegetables can be tasted.
Strain the stock and pour into glass storage jars. Refrigerating works well with any broth.
The ingredients above serve a family for days but you require rather a large stock/soup pot so adjust the ingredients accordingly for your own needs.
Drink 2 to 3 cups daily.
Common questions
What goes into a vegetable mineral broth?
The broth is made with kombu, dried shiitake mushrooms, dried daikon, carrots, onions, a leek, celery, unpeeled garlic, a small pumpkin or squash with the skin on, fresh ginger, chopped greens such as kale or chard, and flat-leaf parsley. It can be varied according to taste.
How long do you simmer vegetable broth, and how do you store it?
Put everything in a large pot, fill with water to 2 inches below the rim, bring to the boil, then simmer on low for at least 2 hours. Top up the water if the vegetables are exposed. Strain, pour into glass jars and refrigerate.
How much of this mineral broth should you drink?
We suggest drinking 2 to 3 cups daily, and the broth works as a filling snack. The quantities serve a family for days but need a large stock pot, so the ingredients can be scaled down to suit your own needs.
This article is for general information and isn’t a substitute for personal medical advice. Please speak to your GP (family doctor) or a qualified practitioner before making changes to medication or treatment.