Potassium Broth

**Using organic ingredients will increase the potassium content**

Ingredients

• 6 medium Russet potatoes

• 6 celery stalks

• 1 bunch parsley

• 1 medium parsnip

• 2 medium carrots

• 1 oz. kelp/kombu

• 12 C. water

• ginger root, 5 1-in. slices

• Italian seasonings blend (opt.)

Tools

• Measuring cup

• 6-qt. pot w/ cover

• Knife

• potato peeler skimmer ladle

• mesh strainer

• Canning jars with lids

Instructions

1. Measure water into pot and bring to a boil

2. While water heats up, gently wash potatoes

3. Peel potatoes to a depth of 1/8 in. Set potato insides aside for other use (potassium content is near the potato surface)

4. Cut other veggies enough to fit in pot

5. Once water has boiled add all veggies to the pot

6. Bring broth to a boil and then simmer for 1-2 hours

7. Then add the ginger slices and continue to simmer for about 30-minutes

8. Strain out veggies

9. Drink or pour into canning jars or containers to freeze for later

Nutrition Information

Serving Size: 1 cup

Calories: 10

Protein: 0 g

Carbohydrates: 1g

Fiber: 0g

Fat: 1.0 g

Sodium: 197.3 mg

Potassium: 771.6 mg

Calcium 98.9 mg.

Magnesium: 59.0 mg.

Recipe from: © K PERRY MEDIA INC. 2019. ALL RIGHTS RESERVED