Mineral Broth for Healing and Rejuvenation

If ever there was a universal tonic for healing and rejuvenation, it is mineral broth. It is the very foundation of a cleansing, building, or balancing diet. Cook soup, grain, or legume dishes using this delicious and therapeutic broth.

Healing Mineral Broth
Serves: 2 quarts
  • 1 1/2 pounds of onions with skins, quartered
  • 4 celery stalks with leaves, chopped
  • 2 carrots, scrubbed and chopped
  • 2 parsnips, scrubbed and chopped
  • 1/2 pound fresh shiitake mushrooms
  • 1 large red beet, peeled and chopped
  • 2 1/2 pounds winter squash or yams, chopped into 2-inch pieces
  • 1 small celery root, rutabaga, or turnip, chopped
  • 1 2-inch piece dried kombu
  • 1/4 cup dried wakame
  • 1 pound fresh greens (spinach, kale, collards, chard), washed, patted dry, and chopped
  • 1/2 bunch fresh parsley
  • 1/4 cup flax seeds
  1. Heat a heavy-bottomed stock pot over medium heat and add the onions and celery. Add 2 to 3 tablespoons of water and cover the pan so the vegetables will release their own water content. This action is called sweating.
  2. After about 5 minutes or so, remove the lid and give the onions and celery a stir; they should be slightly softened. Stir in the carrots, parsnips, and shiitake mushrooms and cover the pan again to sweat the vegetables for another 5 minutes. The vegetables will continue to soften and release their juices.
  3. Add the beets, squash, celery root, kombu, and wakame. Cover with filtered water to a depth of 2 inches above the vegetables and bring to a soft boil. Reduce heat and simmer, uncovered, for 4 to 6 hours.
  4. Add the fresh greens and parsley during the last hour of cooking.
  5. During the last 20 minutes of cooking, stir in the flax seeds.
  6. When stock is finished, strain through a fine mesh strainer lined with cheese cloth into a large bowl. Press the solids to extract as much liquid as possible.
  7. Place bowl of hot stock in an ice bath to cool.
  8. Store cooled stock in canning jars for up to 1 week in the refrigerator. If freezing stock, leave 2 inches of head room at the top of the canning jars.


Source: Flavors of Health Cookbook by Dr. Ed Bauman and Chef Lizette Marx