Magic Mineral Broth

Please meet this deliciously nutritious answer to all those long lost and forgotten herbs and veggies in the back of your fridge! This rejuvenating liquid promotes healthy living and is a powerful base for soups and stews, or can simply be a sipping tea.

Why this Recipe Works

• Leave no veggie or herb behind! This recipe minimizes food waste, making good use of any long lost and forgotten ones.
• No veggie peeling involved makes prep quick and easy.
• Dicing the aromatics infuses more flavor in the broth than the larger pieces often used in a stock.
• No need for skimming: just fine-strain the broth when done.
• The broth freezes well. Make it once and enjoy it multiple times over a long period.

I was first introduced to Magic Mineral Broth by Rebecca Katz’s recipe, the MMB Queen! I’ve made this broth hundreds of times, each a little bit differently, depending what veggies and herbs I just so happen to have on hand (or are about to rot!).

This broth is my answer to making sure no herb/veggie goes to waste. If it’s a long lost and forgotten herb or veggie in your fridge (or counter) it can go in this broth I say!

The idea is to infuse the broth with a diverse array of nutrient- and mineral-rich vegetables using a slow simmering process.

How to Make this Recipe

Search your kitchen to leave no herb/veggie behind. Scrub your veggies well and cut up (no need to peel). Wash your herbs. Dice your aromatics. Pick your spices and seaweed (if using). Throw everything in a pot. Cover with water. Bring to a boil. Simmer uncovered, for at least 2 hours. Strain. Add salt and pepper. Voila!

You’ve just made magical mineral broth. Let cool to room temperature before refrigerating or freezing.

Please enjoy these magic mineral broth images. Each made with an assortment of veggies and *slightly* different ingredients, showing ya just how versatile this broth really is. And each one is a super delicious nutritional boost!

Cooks Tips

• Use organic veggies, to ensure the cleanest, chemical/pesticide-free broth.
• Use filtered water to make the cleanest broth, free of any toxins.
• Kombu is dried giant sea kelp and can be found in most Asian markets, near the seaweed sheets used for sushi. Store in a cool dark area of your pantry.
• Let broth cool to room temperature before refrigerating or freezing.
• MMB can be stored in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 4 months.
• Broth can be enjoyed hot, cold or room temp.
• To make Chicken Magic Mineral Broth: add 2 pounds of organic chicken bones; refrigerate and skim off any fat.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Recipe below is inspired by the Magic Mineral Broth Queen, Rebecca Katz.  Alter recipe as needed depending on veggies you have on hand. For variation inspiration, please see the images above.

Let’s make waves in the kitchen!

Print Recipe

Magic Mineral Broth

Please meet this deliciously nutritious answer to all those long lost and forgotten herbs and veggies in the back of your fridge! This rejuvenating liquid promotes healthy living and is a powerful base for soups and stews, or can simply be a sipping tea. Recipe below is from the Magic Mineral Queen herself, Rebecca Katz. 

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Broth

Cuisine: Californian

Servings: 8

Author: Daniela Gerson

Ingredients

• 6 carrots unpeeled, cut into thirds
• 2 yellow onions unpeeled, cut into chunks
• 1 leek white & green parts, cut into thirds
• 4 red potatoes unpeeled, quartered
• 2 Japanese or regular sweet potatoes unpeeled, quartered
• 1 garnet yam unpeeled, quartered
• 5 cloves garlic unpeeled, halved
• 1/2 bunch fresh flat-leaf parsley
• 1 (8-inch) strip kombu
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 bay leaves
• 8 quarts cold, filtered water
• 1 teaspoon sea salt

Instructions

• Rinse all of the vegetables well, including the kombu. 
• In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. 
• Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
• Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. 
• As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
• Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
• Let cool to room temperature before refrigerating or freezing.

Notes

• Use organic veggies, to ensure the cleanest, chemical/pesticide-free broth.
• Use filtered water to make the cleanest broth, free of any toxins.
• Kombu is dried giant sea kelp and can be found in most Asian markets, near the seaweed sheets used for sushi. Store in a cool dark area of your pantry.
• Let broth cool to room temperature before refrigerating or freezing.
• MMB can be stored in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 4 months.
• Broth can be enjoyed hot, cold or room temp.
• To make Chicken Magic Mineral Broth: add 2 pounds of organic chicken bones; refrigerate and skim off any fat.