High in potassium and many other minerals, a cup of this comforting broth will warm you up and keep you going. You can also use it as a base for soups or casseroles. Just rinse and roughly cut the veg into large chunks, throw them in a large pot with filtered water, and simmer away.
3-4 litres filtered water
3 carrots (unpeeled if organic) 1 onion 1 leek, both white and green parts 1 bunch celery 2 unpeeled cloves garlic, halved small bunch fresh parsley 2 medium potatoes with skins on 1 medium sweet potato 1 strip of kombu 1 bay leaf 6 black peppercorns 2 juniper berries
1 thick slice of ginger (optional) 1/2 tablespoon sea salt
Procedure 1- Rinse all the veg, chop them roughly and place all the ingredients in the pot.
2- Bring to a boil, reduce the heat to low, and simmer for a couple of hours, until the richness of the veg can be tasted in the broth.
3- Strain the stock.
If you are going to refrigerate the stock, you will need to bring it to room temperature and distribute in glass containers.