Recently, I’ve been seeing another broth popping up on my social feeds that look and sounds very similar to bone broth. It’s called Magic Mineral Broth. And I’m…curious.

Essentially, it’s vegetable broth made from a bunch of different veggies, kombu (a type of seaweed), peppercorns, Bay leaves and sea salt.

So where does it come from? 

Wellness blogger Rebecca Katz dreamed up the idea and initially published a recipe on her website, promising that it’s an elixir for “healing, nourishment and yum.” She developed the recipe when she was working at the Commonweal Cancer Help Program and people at the program were obsessed with its well-rounded, umami-packed flavour.

Mineral Broth is ridiculously easy to make at home. Simply throw the washed, unpeeled veggies in a stockpot and simmer with water for about 2 hours. Best of all, there’s no need to sautté first.

Apparently mineral broth is actually healthier than bone broth. Sea vegetables like kombu contain more minerals than any other food—all the 56 elements essential for human health.

It sounds so easy to do! The hardest part might be finding kombu. It’s so good for us – especially as we go into Winter and need to up our vitamins and minerals. You can use the broth as a base for soups and other recipes.

Here is the recipe:

Ingredients (Makes 5.5 litres)

• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, cut into chunks
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, cut into thirds
• 4 unpeeled potatoes, quartered
• 3 unpeeled regular sweet potatoes, quartered
• 5 unpeeled cloves garlic, halved
• 1/2 bunch fresh flat-leaf parsley
• 1 (20cm) strip of Kombu*
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 Bay Leaves
• 7.5 litres cold, filtered water
• 1 teaspoon sea salt

Enjoy!

*Kombu is a mineral-rich seaweed (in the kelp family) that adds an umami or savory flavour to stocks and broths. Kombu is usually found in the Asian section of a grocery store near the nori (seaweed sheets) that are used for sushi.  Store dried Kombu in a cool dark area in your pantry.