On the heels of the bone broth craze, I was toying with the idea of making bone broth but decided I wasn’t quite ready to deal with asking the local butcher for bones. Then as I was reading through various blogs looking for Instapot recipes, I found Magic Mineral Broth, which according to Rebecca Katz’s blog is cancer-fighting, immune boosting, and full of magnesium and potassium. Since my daughter and I have started the Imperfect Produce, making a mineral or veggie broth is a great way to use leftover veggies before the next delivery.
The version for the Instapot uses the same amount of ingredients as the stock pot version from the inspiration recipe, however, you can freeze half of the recipe, and it cooks in a fraction of time. It’s only my daughter and I so we don’t need a big batch. Half of the recipe can be used as the base for our soup of the week, the other half, put in mason jars to sip in the mornings to support intermittent fasting.
The main difference in this recipe is using miso paste instead of kombu, which is a dried kelp. Miso paste is cancer-fighting and helps improve digestion, according to Dr. Axe. “Eating miso in its most powerful, healing form — miso soup — is an easy way to improve digestion. Beneficial probiotics found in miso help combat digestive issues caused by an imbalance in gut bacteria, including constipation, diarrhea, gas, bloating and IBS.” I like the flavor it adds to the broth.
Add 1 jalapeno for a bit of kick. I’m now obsessed with purple potatoes which help lower blood pressure, however, use your favorite potatoes.
I tasted the recipe after straining out the veggies and it was a bit bland, I would hold off on adding more salt until you decide which soup you are going to make with this broth. You can add more sea salt, a scoop of collagen peptides, and a squeeze of lemon when you are ready to sip the broth.