By Rebecca Katz
This luscious vegetable broth is filled with numerous trace minerals and potassium. You can drink it like tea or add it to your favorite soup recipe or rice dish. Try pouring some in ice cube trays and freezing to add to your recipes which call for stock.
- 6 unpeeled carrots , cut into thirds
- 2 unpeeled medium yellow onions, cut into chunks
- 1 leek, both white and green parts, cut into thirds
- 1 bunch celery, including the heart, cut into thirds
- 5 unpeeled cloves of garlic, halved
- ½ bunch fresh flat-leaf parsley
- 4 medium red potatoes with skins on, quartered
- 2 japanese or regular sweet potatoes with skins on, quartered
- 1 garnet yam with skin on, quartered
- 1 (8 inch) strip of kombu (seaweed)
- 2 bay leaves
- 12 black peppercorns
- 4 whole allspice or juniper berries
- 1 tablespoon sea salt
- Rinse all of the vegetables well , including the kombu. In a 12-quart or larger stockpot, combine all the ingredients, except the salt. Fill the pot to 2 inches below the rim with water , cover and bring to a boil.
- Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours. As the stock 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. Add the salt and stir.
- Strain the stock using a large coarse-mesh strainer (remember to use a heat resistant container underneather. Bring to room temperature before refrigerating or freezing.
Makes 6 to 7 quarts
Per Serving: Calories: 29 ; Total fat: 0 g (0g saturated, 0 g monounsaturated); Carbohydrates: 6 g; Protein : 0 g Fiber: 0g; Sodium; 166mg.