Kombu is the star ingredient in this broth. Kombu is a seaweed and part of the kelp family. It is the richest source of iodine of all the seaweeds. Iodine is essential for thyroid production, therefore our metabolism and can be a very therapeutic food for those with hypothyroidism or anyone who needs a metabolic boost.
Other benefits of Kombu:
· 6 unpeeled carrots, cut into thirds
· 2 unpeeled yellow onions, quartered
· 1 leek, white and green parts, cut into thirds
· 1 bunch celery, including the heart, cut into thirds
· 4 unpeeled red potatoes, quartered
· 2 unpeeled sweet potatoes, quartered
· 5 unpeeled cloves garlic, halved
· ½ bunch flat leaf parsley
· 2-4, 8 inch strip kombu (seaweed available at health food stores)
· 12 black peppercorns
· 4 whole all spice or juniper berries
· 2 bay leaves
· 8 quarts filtered, cold water, plus more if needed
· 1 tsp sea salt, plus more if needed
4 Tbsp apple cider vinegar
1. Rinse the vegetables well, including the kombu
2. In a 12 quart or larger stockpot, combine the vegetables and spices. Add the water, cover and bring to a boil over high heat.
3. Decrease the heat to low and simmer partially covered, for at least 2 hours (8 hours is preferable) until you can taste the full richness of the vegetables.
4. As the broth simmers, some of the water will evaporate, add more water as the vegetables begin to surface
5. Strain the broth through a large course-mesh sieve into a heat resistant container (not plastic!). Discard the solids. Stir in the salt, adding more to taste if desired
6. Let cool to room temperature before refrigerating. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.