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 keep a bag of veggie scraps in my freezer like onion and garlic skins, leek tops, etc and throw into this as well for added nutrition and reduced waste. 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 - 4 tbsp Medicinal Mushrooms - Dried pieces or powders (Tea cut Chaga, Reishi slices, Lion’s Mane, Oyster, Turkey Tail, etc!)
1 tbsp sea vegetable flakes
1 strip kombu
2-3 tbsp nettle leaf
2 tbsp yacon root
2 tbsp goji berries
1 bunch parsley (at the end)
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 (preferably non-plastic) containers to cool.
Mineral Broth
After