Multi-Mineral Veg Broth

10 135 129
Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 4
Multi-Mineral Veg Broth
Health Highlights


6 medium Carrots (cut into chunks)
2 medium Yellow onion (cut into chunks)
1 medium leek(s) Leek (all parts, cut into chunks)
10 medium stalk(s) Celery (1 bunch, including heart, cut into chunks)
2 medium potato Sweet potato (quartered)
5 clove(s) Garlic (halved)
1/2 bunch Parsley, fresh
2 leaf Bay leaf
12 peppercorn Peppercorn
4 berries Allspice, whole (optional)


Rinse vegetables well. In a large stockpot combine all ingredients, except salt. Fill the pot with water to 2 inches below the rim with water, cover and bring to boil.

Remove lid, decrease heat to low, and simmer for a minimum of 2 hours. As the stock simmers, some of the water will evaporate. Simmer until the richness of vegetables flavour the water. Add salt to taste and stir.


Can add a strip of kombu or other seaweed.

This does NOT carry the same health benefits as bone broth. However, it will get some minerals into ya. Do not remove any mineral-rich vegetable peel — just chop and throw in — use whatever veggies are on-hand — reserve scraps & peelings and store in freezer.

Nutrition Facts

Per Portion

Calories 129
Calories from fat 13.1
Calories from saturated fat 2.7
Total Fat 1.5 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.2 g
Cholesterol 0.1 mg
Sodium 182 mg
Potassium 1101 mg
Total Carbohydrate 29.5 g
Dietary Fiber 10.4 g
Sugars 12.6 g
Protein 4.8 g

Dietary servings

Per Portion

Vegetables 6.1

Energy sources