Vegetable Tortilla Soup
This organic soup by chef Skylar Bush uses the mineral-rich and healthy broth simmered up at The Heimerdinger Foundation.
This magic mineral broth is great to drink on its own or as a base for soups, stews, or sauces. It also makes an excellent cooking liquid for grains and braised dishes.
Ingredients
SERVINGS: 6-7 Quart(s)
- 6 unpeeled carrots
- 2 unpeeled medium yellow onions
- 1 leek
- 1 stalk celery, including leaves
- 4 unpeeled cloves garlic, halved
- 1/2 bunch parsley with stems
- 4 medium unpeeled red potatoes, quartered
- 2 Japanese yams or organic sweet potatoes, unpeeled and quartered
- 1 tablespoon Garnet yam, unpeeled and quartered
- 1 tablespoon sea salt
- 1 strip kombu
- 2 bay leaves
- 12 peppercorns
- 4 whole juniper berries
Preparation
1. Place all ingredients in 12-quart stockpot. Fill pot with filtered water, cover, and bring to boil. Reduce to a simmer and cook uncovered 2-6 hours, until vegetables are tender and stock is a medium caramel color. Season to taste.
2. Strain broth, pour into jars, and freeze.
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