General Health Soup #7


Magic Mineral Broth


  • 1 fennel bulb, plus tops
  • 2 unpeeled yellow onions, cut into quarters
  • 6 unpeeled carrots, cut into thirds
  • 1 leek, white and green parts, cut into thirds
  • 1 bunch celery, including the heart, cut into third
  • 2 unpeeled sweet potatoes, washed and cut into chunk
  • 1 large bunch fresh, flat-leaf parsley
  • 6 sprigs fresh thyme
  • 12 large cloves unpeeled garlic, cloves smashed
  • 3 inches unpeeled ginger, cut in half, lengthwise
  • 1 8-inch strip of sea weed/kelp
  • 4 juniper berries or allspice berries
  • 2 bay leaves
  • 8 litres cold, filtered water
  • 1 teaspoon sea salt


  • Rinse all the vegetables well, including the sea weed. In a 12-quart or larger stock pot, combine the onions, carrots, leek, celery, sweet potatoes, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, and bay leaves.
  • Fill the pot with 8 litres of water, cover and bring to a boil.
  • Remove the lid, decrease the heat to low and simmer, uncovered, for 2 to 4 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, course-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
  • Let cool to room temperature before refrigerating or freezing.


For an extra immune boost, add 8 shitake mushrooms to the stock and/or a six inch piece of Burdock root, washed and cut into quarters.

Note: Store refrigerated in an airtight container for 5 to 7 days or in the freezer for 4 months.

Balancing the broth:

  • A spritz of lemon juice and some sea salt, about 1/8 teaspoon of each per cup, does a lot to bring this broth to life.
  • Like fine wine, this broth gets better with age.
  • A longer simmer will increase the broth’s taste and nutrient density.
  • You can also cut the recipe in half and make it in a slow cooker.