Magic Mineral Broth

In a large stockpot, combine all of the washed and prepped vegetables, kombu, and spices. Fill the pot with the water to 2 inches below the rim (which will be at least 8 quarts), cover, and bring to a boil. Remove the lid, turn the heat to low, and simmer, uncovered, for at least 2 hours (my broth simmered as long as 8 hours). As it simmers, some of the water will evaporate so add more as you go if it looks like it’s getting low in comparison to the veggies. Also, make sure to taste as you go. The richness of the vegetables will become more and more pronounced.

When it’s done simmering, remove pot from the heat. Strain the broth into a very large bowl through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath). Let it cool to room temperature before refrigerating or freezing.

Slightly adapted from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson.