Skip to content

Clean Soups- Magic Mineral Broth and Thai Coconut Broth

img_9743

I’m a cookbook hoarder, well hoarder may be too harsh but I love my cookbooks, collect them and can literally spend hours in the bookstore looking at them and almost always leave the store with at least one if not more. When I received an email from the editors at Food52 asking if I would be interested in reviewing a cookbook for the Piglet Community Picks  there was no pause in my answer, a resounding YES.  I was given a choice of 6 cookbooks and Clean Soups was my first choice. It is not a voluminous cookbook, but offers some fantastic healthful and delicious basic broths used as a base for a variety of different types of soups.

I chose to make the Magic Miracle Broth,  a vegetable broth, and a stepping stone to another recipe Thai Coconut Broth which will  become a pureed soup. One thing I loved about this broth is that the vegetables are used unpeeled, everything, onion, carrot, garlic with the peels and all, it’s so easy to just throw it all in a pot and let it cook. If you love soup and clean eating I really recommend you purchase this cookbook. Part two of this post will be published in a few days, the finished soup.

Magic Mineral Broth

Makes approximately 1 gallon of broth

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

2 unpeeled Japanese or regular sweet potatoes, quartered

1 unpeeled garnet yam, quartered

5 unpeeled garlic cloves, halved

1/2 bunch flat leaf parsley

1 (8 inch strip) kombu

12 black peppercorns

4 whole allspice or juniper berries

2 bay leaves

8 quarts cold filtered water

1 tsp sea salt plus more if needed

Rinse all vegetables well including the Kombu.
In a 12 quart or larger stockpot, combine the carrots, onion, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, pepper, allspice berries and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours or until the full richness of the vegetables can be tasted. As the broth simmers some of the water will evaporate, add more if the vegetables begin to peek out.

Strain the broth through a large course mesh sieve (use a heat resistant container underneath) and discard the solids. Stir in the salt adding more if desired. Let cool at room temperature before refrigerating or freezing. Store in the refrigerator up to 5 days or in the freezer up to 6 months.

img_9732

 

Thai Coconut Broth

Makes approximately 2 1/2 quarts of broth

8 cups Magic Mineral broth

2 13.5 oune cans coconut milk

3 1 inch pieces of fresh ginger

2 shallots peeled and halved

3 kaffir lime leaves or 1 tsp lime zest

1 stalk lemongrass, cut in chunks and bruised

1/4 tsp sea salt, plus more if needed

In a 6 quart pot combine the broth, coconut milk, ginger, shallots, lime leaves or zest, lemongrass and salt, bring to a low boil over medium heat. Cook for about 20 minutes. Decrease to low and simmer for another 30 minutes. Remove the solids, taste and add more salt if desired.

Let cool to room temperature before refrigerating or freezing. Store in refrigerator for up to 5 days and 6 months in the freezer.

 

Advertisements
37 Comments Post a comment
  1. Happy Sunday!

    February 19, 2017
  2. Wow — the finished product really will be made from scratch. Either of these broths would be more than I would accomplish. Although not having to peel things would save a lot of standing-in-one-spot-back-ache. Truly impressive, Suzanne. Both are very intriguing.
    Have a sublime Sunday. Mega hugs.

    February 19, 2017
    • Thank you Teagan, the recipe makes a lot of broth so I will have enough to last for a while. The good thing it’s really easy throw in the pot and cook. I like that and love having this homemade stock available for more soups. Have an amazing Sunday!!

      February 19, 2017
  3. I love the sound of this cookbook and the broths sound delicious. I like the idea of not having to peel the vegetables I must say, although the hens would be less pleased as they like to eat the peelings! The Thai coconut broth sounds really tasty. 🙂

    February 19, 2017
    • How cool that the hens eat the vegetable peels. I picked out the potatoes and used them in other meals, kind of hated throwing out the solids but they were pretty much mush so no real use for them. I used small red potatoes so they were whole and could be retrieved and used. Thank you so much!!

      February 19, 2017
  4. Broth…is wonderful to splash into anything your about to roast

    HAPPY❤SUNDAY

    I will be taking my dog Sami out for a walk in our Spring-like weather today

    Give Percy a big 💋 for me

    February 19, 2017
    • Isn’t it the most glorious day, sunny, warm, I have my windows open so fresh air in the house. Makes me happy!! I have to work today at least for a few hours, Percy got a nice long walk this morning and will take him out again after I get home. Have a glorious day, a big kiss to Sami as well!!

      February 19, 2017
  5. Once I had carrot soup and the carrots were not peeled. It gave the soup a bad residual taste. I find the same with mashed potatoes where the potatoes are not peeled. ( TIP: Cook potatoes in a pressure cooker for the best flavour. )

    February 19, 2017
    • Hi and thank you so much. I didn’t notice any residual flavor in this particular broth but know what you are speaking of. Using the whole unpeeled vegetable in this particular recipe makes it nutrient rich and the combination makes a flavorful broth. I don’t have a pressure cooker, not sure why but they scare me. That said I have considered getting one despite my fears because it really cuts cooking time. Thanks again.

      February 19, 2017
  6. Love the idea of the unpeeled vegetables used in the broth, I’m sure the flavor was amazing. The coconut version also sounds wonderful. 🙂

    February 19, 2017
    • Hi Ronit and thank you so much. I love the coconut broth with Thai flavors. Thai food is a favorite of mine and when I saw this recipe I knew I had to try it.

      February 19, 2017
  7. Thai Coconut Broth is really something I would love to try, very nice post!

    February 19, 2017
  8. It is a very good new – dear Suzanne – Félicitations – et ta recette est savoureuse, saine- merci à toi- je te souhaite une bonne soirée – bises et amitiés – france 🙂

    February 19, 2017
    • Merci France, c’est une merveilleuse recette. Hope you have a lovely day. Kisses and hugs from Brookyn, NY.

      February 19, 2017
  9. I am a big fan of homemade broths and so love this post. I am missing kombu in my kitchen today so need to get some. Perfect to make on this warm sunny day in Virginia 🙂

    February 19, 2017
    • It’s a warm sunny day here also Zeba, thank you so much. I love that I have enough of this brush to freeze and use later. Have a wonderful day!!

      February 19, 2017
  10. I’m a cookbook hoarder, too! They just pull you in, don’t they?

    February 19, 2017
    • They are irresistible. I don’t have enough room for them on my bookshelf so have them stacked several feet high on top. When will I stop, LOL!! Thank you so much.

      February 19, 2017
  11. How exciting for you getting picked to review a Piglet cookbook! The magic mineral broth sounds divine. I’m looking forward to seeing the soup you made.

    February 19, 2017
    • Thanks Kathryn, yes I was very excited to get to review one of the cookbooks. The cookbook has a series of basic broths which all sound wonderful and then a bunch of different soups you can make using these basic broths. It’s a wonderful book!!

      February 19, 2017
  12. I think you’re going all out for healthy Suzanne.
    xxx Massive Hugs xxx

    February 19, 2017
    • So nice to see you David, well after that chocolate cake I needed do a 365 and do something super healthy Thank you my friend and so good of you to stop by, hope all is well and looking forward to more of the saga of Oscar and the rats!! Mega hugs!!

      February 19, 2017
  13. ahhh…I feel rejuvenated just reading this! Such zen…

    February 19, 2017
  14. Congratulations on your choice of cookbook. A good broth makes all the difference when it comes to making soups and sauces.

    February 19, 2017
    • Thanks Gerlinde, agree totally the base of the soup is so important and this book has some great recipes.

      February 20, 2017
  15. These sound amazing. And no peeling…

    February 20, 2017
  16. I, too, am a cookbook hoarder! Thanks for 2 great broth recipes, Suzanne, these both sound wonderful. I’ve been trying to incorporate more broth into my diet.

    February 20, 2017
  17. It all sounds yummy as well as healthy. Have a nice week, Suzanne.

    February 20, 2017
  18. Sandhya #

    Suzanne,
    I absolutely love this recipe for broth and the Thai coconut broth seems divine. Definitely making this!

    February 20, 2017
  19. How do I get that job? Lol!

    February 21, 2017
  20. I love the idea of the magic mineral broth! I’ve been wanting a really good vegetarian broth for a long time. I’m a huge fan of Thai so I can’t wait to see what’s coming next!!

    Mollie

    February 21, 2017
  21. Both recipes sound wonderful Suzanne, I made a basic broth a few months back and enjoyed every little drop of it. Can’t wait to see what the final result is.

    February 21, 2017
  22. I love cookbooks Suzanne!

    February 21, 2017

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: