POTASSIUM BROTH
Whether recovering from a bug, dealing with unrelenting stress, a chronic illness, are post-partum or post-surgical, this mineral rich broth is a powerful elixir that will help restore your constitution. It freezes very well so enjoy some now and keep the rest on hand when you need a pick-me-up. It also substitutes beautifully for vegetable broth in most recipes. Pour a cup and sip yourself back to refreshed!
Yield: 4 1/2 quarts
Prep time: 10 minutes
Cook time: 1 1/2 - 2 hours
Skill level: Easy
INGREDIENTS
4 quarts filtered WATER
4 large baking POTATOES
4 large CARROTS
4 stalks CELERY
1 bunch PARSLEY
DIRECTIONS
Prepare the vegetables:
- Gently scrub potatoes and carrots to clean.
- Rinse the celery and parsley well.
- Peel the potatoes (save the peels for the soup), reserving the potatoes for another use.
- Peel carrots (if desired) and cut into chunks.
- Trim celery and cut into large pieces.
- Place the potato peels, carrots, and celery along with the water to a pot large enough to hold all of the ingredients.
2. Bring soup to a boil and reduce heat, simmering for ½ hour or until carrots are tender. Add parsley and simmer for 5-10 minutes.
3. Remove and discard all solids (you can save the carrots to enjoy as a side dish with another meal, if desired).
4. Store the broth up to 4 days in the refrigerator. Transfer leftovers to storage containers and freeze for future use.
USE CASE
Sip the broth warm, as you would a cup of tea or use it in any recipe that calls for vegetable broth.
Drink as a post-workout beverage.
NOTES/VARIATIONS
Add greens, such as spinach, collard greens, Swiss chard, with the parsley simmer until they have completely wilted. This will add additional minerals to your broth.
Add salt to taste for flavor. Use a quality salt, such Vera Natural Spring Salt, for a mineral boost.
Add eggshells for additional calcium and trace minerals.
Include a knob of fresh ginger or turmeric with black pepper.
Freeze in ice cube tray for smaller portions or to add to water to make a homemade sports drink.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: National Soup Month: Our readers offer lots of recipes for bowls of warm comfort food | Food ... - lancasteronline.com
It is difficult to trace exactly who deserves the credit for this recipe as it has long standing use in Functional Nutrition and has been casually passed around for many years.