Potassium is an important nutrient for our body and functions as an electrolyte. It helps maintain fluid in your body to keep you hydrated and is needed in all tissues in our body as well. I recently found out I was low in potassium so I started to make my own potassium broth weekly and drink it daily, first thing in the morning on an empty stomach to absorb the nutrients the most. This vegetarian broth is packed full of minerals so it’s a great hydrating broth that is super easy to make if you have a slow cooker. All you need to do is put all the ingredients in a pot and let it cook for 4 hours. Enjoy it plain or as a broth for soups.Â
For this recipe, you will need:
- Carrots
- Russet Potatoes
- CeleryÂ
- Kombu Seaweed (optional): I get this one on Thrive Market
- Parsley: flat leaf parsley is what I use, but any fresh parsley will do
- Dried Oregano or Italian Seasoning
- Ginger (optional)
- Slow Cooker
Tips:
- Rinse vegetables gently to not remove too many nutrients
- Enjoy this broth plain on an empty stomach to best absorb all of the nutrients or use it as a broth for soups, ramen, etc
- You can make this on the stove and leave it on low heat and keep an eye on the color of the broth – I like to see a darker broth which takes more time and has a better taste
- The longer you leave the broth cooking in the slow cooker, the more tasteful the broth will be
- Use organic russet potatoes as russet potatoes are a GMO crop
How to Store:
- Store for 3-5 days in sealed mason jars in the refrigerator
- To freeze, wait until the broth completely cools and then pour it into mason jars and freeze. Always leave room at the top of the jar so the broth can expand
Other soup recipes to try:
Autumn Harvest Soup with Kale + Butternut Squash + Chickpeas
Immune Boosting Chicken Noodle Soup
Potassium Mineral Soup Broth
Cooking & Baking Supplies
- Slow Cooker
Ingredients
- 5-6 medium sized carrots
- 5-6 organic russet potatoes skin, peeled
- 1 celery stalk, base cut off pieces added individually into pot
- 1 oz Kombu seaweed (optional)
- 1/2-1 bundle of flat leaf parsley
- 1 tsp dried oregano or Italian seasoning
- 96 oz (12 cups) water
- 2 inches ginger, sliced (optional)
Instructions
- Add all of the ingredients except the ginger to a slow cooker and cook on low for 4-5 hours.
- When there is one hour left, add in the sliced ginger (which is optional).
- Once cooking is done, remove all of the vegetables with a strainer and compost them (at this point they no longer have their nutrients in them).
- Ladle your soup into 24 oz glass mason jars and let cool.
- Place lids on the jars and place in the refrigerator and enjoy within 3-5 days.
Did you make this recipe?Tag @girlswhoeat!
