Synergy Detox Mineral Broth
Prep Notes
Mineral broths are not only delicious, but medicinal to the body. They are chock full of essential minerals and vitamins and ingredients our bodies desperately need to function at an optimum level. Sadly, our food supply is lacking these necessary nutrients. Yet, they are the fuel for all our biochemical processes. Could this be the reason why there is such an epidemic of degenerative diseases in our world today? This recipe will provide you an elixir of nutrition which will aid in your bodies’ detoxification and boost your immune system. It is hydrating and alkalizing! Enjoy it plain or use it as a base to make other soups. Great to keep in the freezer!
Ingredients
6 peeled organic carrots, chopped
6 stalks organic celery, chopped
2 medium organic yellow onions, quartered
2 organic leeks, cut in thirds
3 unpeeled organic yams or sweet potatoes
1 bunch of organic kale, chopped
1⁄2 cup dry or 5 fresh shitake mushrooms
1⁄2 bunch of cilantro or flat parsley
3 tablespoons of chopped ginger
1 strip of kombu (sea vegetable)
3 bay leaves
10 peppercorns
10 cloves of garlic, do not need to peel
Himalayan Sea Salt or Celtic Salt to taste
Directions
Use a large stockpot. Rinse all vegetables well and place in pot. Add the rest of the ingredients and fill pot with filtered water to 2 inches below the rim. Bring to a boil. Reduce the heat and let simmer for about 1-1/2 hours. Taste the broth as it is cooking to add the salt. Let cool for about 1⁄2 hour and then strain the soup. It is a shame to throw out all the vegetables, so I suggest you use whatever is appealing, put them in a Blender (VitaMix) and add some mineral broth. You have a cream of vegetable soup, nutritious and delicious! You can add other spices if you like, get creative! Then sit back and enjoy!
Notes
Note: You can add any other vegetables that you have in your refrigerator. You can also add vegetable scraps like onion peels, carrot peels, the ends of zucchini, cauliflower stalk and green leaves, etc.
Credit
Adapted from Rebecca Katz – Cancer Fighting Kitchen