Magic Mineral Broth | The Jewish Week | Food & Wine

Warning message

  • The subscription service is currently unavailable. Please try again later.
  • The subscription service is currently unavailable. Please try again later.

Magic Mineral Broth

Magic Mineral Broth

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Makes 6 quarts

Facebook icon
Twitter icon

This recipe was initially published in “The Cancer Fighting Kitchen” written by Rebecca Katz with Matt Adelson (Celestial Arts/1989 and updated in 2017). Another version (below) from their follow up book, “The Longevity Kitchen” (Ten Speed Press /2018), includes fennel, thyme and ginger.

Nike Air Max 270


6 unpeeled carrots, cut into thirds

2 unpeeled yellow onions, cut into chunks

1 leek, white and green parts, cut into thirds

1 bunch celery, including the heart, cut into thirds

4 unpeeled red potatoes quartered (we used plain white potatoes)

2 unpeeled Japanese or regular sweet potatoes, quartered

1 unpeeled garnet yam, quartered

1 fennel bulb plus tops

5 unpeeled cloves garlic, halved

½ bunch fresh flat leaf parsley

6 sprigs fresh thyme

1 8 -inch strip of kombu

12 black peppercorns

4 whole allspice or juniper berries

2 bay leaves

8 quarters cold, unfiltered water

1 teaspoon sea salt


Rinse all the vegetables well, including the kombu. In a 12-quart or large stockpot, combine the carrots, onions, leeks, celery, potatoes, sweet potatoes yam, fennel, garlic, parsley, kombu, ginger, peppercorns, allspice berries, thyme and bay leaves. Fill the pot with the water to two inches below the rim Cover and bring to a boil.

Remove the lid, decrease the heat to low and simmer uncovered for at least two hours. As the broth simmers, some of the water will evaporate; add more if the vegetables being to peek out. Simmer until the full richness of all the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heart-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for up to 4 months.