This gives a high dose of potassium which is vital for optimum health – it’s an essential mineral which maintains the acid-alkaline balance in body cells, plays a key role in the transmission of nerve impulses and promotes muscle activity. The Kombu seaweed is good for the thyroid and shiitake mushrooms support the immune system, but if you can’t find these, don’t worry – the broth is great without them.
2-3 medium potatoes (scrubbed but not peeled)
3 carrots (scrubbed not peeled)
1 large onion
Thumb-sized piece of ginger
2 cloves garlic
Handful shiitake mushrooms (soak for half an hour)
Kombu seaweed, 3 strips (washed)
1 small beet (unpeeled)
2 stalks of celery (halved)
¼ cup chopped fresh parsley
1 bay leaf
10 cups mineral, filtered or purified water
- Coarsely chop the vegetables, combine all ingredients in a large pan.
- Bring to the boil then simmer for 2 hours on a very low heat with the lid on.
- Strain through a cheesecloth-lined sieve and discard the solids.
- Allow the liquid to cool.