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THE RECIPE:
REBECCA
KATZ' MIRACLE
BROTH

THE RECIPE —— F/W 24
Production Gautier Bensímon  Image Isa Zapata (Bon Appétit)

The secret weapon for boosting your immune system and an all-around healing and nourishing base
for sauces, soups and more. Here, Gautier Bensímon shares his take on Rebecca Katz' infamous recipe.




 

T he colder seasons are inexplicitly connected to comfort food. One of the key recipes in our households is Gautier Bensímon's take on Rebecca Katz' magic mineral broth. A cancer-fighting**, immune boosting, cold-healing powerhouse in a cup. This golden broth transforms to meet various nutritional needs and forms a rich base to sauces, soups and more. Our in-house version is packed with anti-inflammatory hybrids such as ginger and fresh turmeric while superfoods like kombu, mushrooms and broccoli stems provide the vital compound sulforaphane, which is said to have anti-cancer benefits.

See the details of this delicious and fail-proof recipe below. FYI: the longer you simmer it, the more depth of flavor it will have and the more nutrient dense it becomes. It is also naturally low in calories, fats and sodium. Since we don't like to gatekeep here, we encourage you to share this with anyone who could use a little healthy pick-me-up.


Disclaimers:
*This website does not provide medical advice. The information, including but not limited to, text, graphics, images and other material are for information purposes only and are not intended to be a substitute for any professional medical advice, diagnosis or treatment. Please seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition and/or treatment(s).
**Health claims mentioned in this article are awaiting authorization by the European Commission.

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Rinse the vegetables well, including the kombu. In a 12-liter or larger stockpot, combine the carrots, onions, leek, celery, potatoes, potatoes, garlic, parsley, kombu, peppercorns, and bay herbs. Fill the pot with the water to 5cm below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Always keep an eye on your stove. Safety first!

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

STORAGE: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
PER SERVING - Calories: 45; Total Fat: 0 g; Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg.

 

1 organic yellow onion, quartered
1 bunch organic celery, cut into chunks
2 large organic carrots, cut into chunks (skin on)
1 organic leek, cut into chunks
1 large or 4 small unpeeled red potatoes, quartered
1 organic Japanese sweet potato (or regular), quartered
1 bulb organic garlic, cut in half (skin on)
1/2 bunch organic parsley, whole
1 tbsp Mediterranean sea salt
2 tbsp black pepper corns
1 cup organic chestnut mushrooms
1 piece fresh organic turmeric
1 piece fresh organic ginger
Stalks from 1 broccoli
2 strips organic kombu (kelp)
8 liters filtered water

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