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Mineral Rich Veggie Broth

A hydrating and nourishing broth
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Prep Time 15 minutes
Cook Time 2 hours
Servings 3 cups

Ingredients
  

  • 2 litres Filtered water
  • 1 medium Brown onion with skin, chopped into quarters
  • 2 medium Potatoes with skin, chopped into chunks
  • 3 stalks Celery and leaves, chopped into chunks
  • 1 medium Carrot with skin, chopped into chunks
  • 1/2 medium Sweet potato with skin, chopped into chunks
  • 3 medium Cabbage leaves, torn into strips
  • 1/2 bunch Flat leaf parsley, torn up a little
  • 1 3cm chunk Fresh Ginger root
  • 3 tsps Sea salt or rock salt
  • 2 tbsp Olive oil
  • 1 tsp Coriander seeds
  • 2 dried Bay leaves
  • 1 tsp Peppercorns

Instructions
 

  • Wash all the veggies and then chop into chunks according to ingredients list
  • Add all the veggies to a large pot, then add in the ginger, bay leaves, coriander seeds, salt and pepper and olive oil
  • Cover with 2 litres of filtered water
  • On a high heat bring the soup to the boil and then reduce heat to low, and simmer for approximately 2 hours
  • Once reduced and you're happy with the flavour, remove the soup from the heat
  • Place a colander over a large bowl, then carefully pour the soup into the colander so all the liquid drains out into the bowl.
  • With the left over liquid you should have around 3 cups, you can then separate into smaller quantities and freeze to use for stock. Or you can serve a cup of broth with some miso, shallots and tofu, and a splash of Tamari.

Notes

There are so many optional extras you can add to this broth to make it even more flavoursome
Kombu or other seaweed
Shiitake mushrooms
Turmeric fresh or ground
Kale or other greens
Other herbs like thyme or fresh coriander
The options are seemingly endless