Photo: Mineral Broth in a Bowl

Classic Mineral Broth

This nutritious broth is best taken hot and can be enjoyed throughout the day. Chop the vegetables into 2-3” pieces. The strained vegetables can be pureed and used in warm cereals, sauces, blended with nut butters, or added to muffin and quick bread batters.

12 Servings

Updated: Sat, 06/16/2018 - 7:53am


  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped diakon radish
  • 1 cup chopped burdock root
  • 1 cup chopped red-skinned potatoes
  • 1 cup chopped parsley
  • ½ cup peeled fresh garlic cloves (4-6 cloves)
  • 12 cups (4 Quarts) water


  1. Bring the water to a full boil in a large stock pot.
  2. Add all of the vegetables.
  3. Cover and simmer for 1-2 hours.
  4. Strain; drink the broth while hot. Enjoy!