Detox soup – Alkalising mineral broth

With or without bones, this broth is full of soluble nutrients, easily absorbed by the gut and ready to be taken up by your cells.  Benefits from regular consumption include: improved hydration and electrolyte balance; decreased hunger and cravings; increased energy; GI tract healing; stronger nails and hair (good for the bones, too!); enhanced immunity; enhanced elimination and hydrated skin.

Ingredients

1 bunch spinach
1 bunch flat parsley
1 bunch coriander
1 small bunch Swiss chard or kale
4 stalks celery with tops
½ onion
½ celeriac
1 medium-sized carrot
2cm knob of ginger, peeled & roughly chopped
1-2 pieces of Kombu or other seaweed
1 clove garlic
1 bay leaf
Himalayan pink salt or high quality sea salt
Freshly ground pepper

You can actually use most vegetables of the season.

Directions

Wash & roughly chop all ingredients. Don’t worry about peeling them. Combine in the largest pot you have (a slow cooker is great). Cover with filtered water & bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavours. The salt should be detectable, but not taste salty. Add pepper to taste.

Left overs? This broth stores well. Place in glass jars or bowls and refrigerate or even save some in the freezer for extended use.

If you are using bones: In a large slow cooker combine water and bones, and 2 tbsp of apple cider vinegar. Cook for 2-12 hours (or overnight). You may need to simmer this on a very low temperature to avoid evaporation, and add water as you go along to maintain original level. When the bones have cooked for as long as is conveniently possible for you (2 hours is the minimum, a day is the max), proceed with the vegetable portion of the broth. There are many variations for bone broth – some suggest baking the bones first. Main thing to remember you need to use marrow bones.