For a grounding and nutrient-dense delight, you could make this. You can freeze it in any freezer-friendly container or in an ice-cube tray to have some cubes available for sauteing veggies and the like. You can also keep in the fridge for 3 - 5 days and just use as needed. This recipe is flexible and you can add whatever you like. I’m not crazy about cruciferous veggies (brocolli, kale, cabbage, turnip, kohlrabi, etc.) in the broth, the flavour is just not my bag. I would add cruciferous veg to an actual soup instead. Sip on this alone or use as a base for soups or grain cooking. I have listed below what I put in mine, but you can add or subtract anything based on what you feel like putting in and what you have readily available.
Mineral Broth
Before…
Roughly chop the following:
1 Onion
1 Garlic
2 leeks, all parts!
4 carrots
4 parsnips
4 celery stalks
4 small beets
1 daikon radish
1 celery root
2 sweet potato
1 potato
1 apple
Add optional nutrient boosters:
2 tbsp Chaga Tea cut
1 tbsp sea vegetable flakes
1 strip kombu
2 tbsp yacon root
2 tbsp goji berries
1 bunch parsley
Add enough filtered water to cover your goods and bring to boil. Cover, reduce heat and simmer for minimum 2 hours. Strain and place in containers.
Mineral Broth
After