Magic Mineral Broth

Source: Reprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Prep time: 30 minutesCooking time: 2 hoursTotal time: 2 1⁄2 hours


"This is my Rosetta stone of soup, a broth that can be transformed to meet myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews," says Rebecca Katz, whose Cancer-Fighting Kitchen workshop in September 2011 featured her recipes in the Bastyr Dining Commons, including Carrot-Ginger Soup with Magic Mineral Broth as its base. "So no matter what a person's appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape."


unpeeled carrots, cut into thirds
unpeeled yellow onions, cut into chunks
leek, white and green parts, cut into thirds
1 bunch
celery, including the heart, cut into thirds
unpeeled red potatoes, quartered
unpeeled Japanese or regular sweet potatoes, quartered
unpeeled garnet yam, quartered
5 clove
garlic, unpeeled and halved
1⁄2 bunch
fresh flat-leaf parsley
8 inch
strip of kombu
black peppercorns
whole allspice or juniper berries
bay leaves
8 quart
cold, unfiltered water
1 tsp
sea salt


"Like fine wine, this broth gets better with age," Katz writes on her website, "The longer the simmer time, the better tasting and more nutrient dense the broth will be. You can also cut the recipe in half and make it in a slow cooker. Ingredient note: Kombu might sound like an exotic name for a jazz ensemble, but it's really a long, dark brown to black seaweed that is dried and folded into sheets. It keeps indefinitely if stored in a cool, dry place Kombu is available in the Asian section of many grocery stores, or you can order it online."


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.