An alkalizing vegetable mineral Broth made from organically grown vegetables can be an excellent source of essential electrolytes. Ionic minerals are the key to maintaining good health. The broth is a wonderful, filling snack that will also provide you with many healing nutrients and alkalinize your system, making it easier to detoxify, lose weight, and feel great. The recipe can be varied according to taste.

Alkalizing Vegetable Mineral Broth


2 x 5 inch strips of Clearspring Kombu
6 dried Clearspring Shiitake mushrooms
1 x 40g pack dried Clearspring Daikon
6 carrots cut into chunks
2 medium onions cut into chunks
1 leek, both white and green parts, cut into chunks
1 small bunch of celery including the heart, cut into chunks
5 unpeeled cloves garlic, halved
1 small pumpkin or squash with skin on, quartered
5 inch piece of fresh ginger, sliced
4 cups chopped greens such as kale, chard,
½ bunch fresh flat-leaf parsley

ClearSpring products can be found following this link



In a large stock or soup pot, combine all the ingredients.

Fill the pot to 2 inches below the rim with water, cover, and bring to a boil. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours. As the stock simmers, some of the water will evaporate; add more if the vegetables are exposed. Simmer until the full richness of the vegetables can be tasted.

Strain the stock and pour into glass storage jars. Refrigerating works well with any broth.

The ingredients above serve a family for days but you require rather a large stock/soup pot so adjust the ingredients accordingly for your own needs.

Drink 2 to 3 cups daily.