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Vegetable Potassium broth
Nb persons: 0
Yield: 40 cups
Preparation time: 20 minutes
Total time: 1.5 hours
Source:
| 20 cups | cold water |
| 5 tblspn | olive oil |
| 5 | large potatoes |
| 2 | large sweet potatoes or 4 small |
| 2 | large onions or 3 medium onions |
| 1 bunch | parsley |
| 1 bunch | fresh thyme , tied |
| 4 | large carrots |
| 1 bunch | fresh oregano, tied |
| 2 | red beets, with steams |
| 4 | celery stalks, leaves and all, chopped to 1?2 inch pieces |
| 6 | large garlic cloves |
| 1 tablespoon | celtic sea salt |
| 2 | kombu leaf |
1) Use stainless steel, enameled or earthenware utensils.
2) Fill pot with water and slice the veggies directly into the water to prevent oxidation.
3) Do not peel the potatoes, beets or carrots, just brush well.
4) Cover and cook slowly for at least 1?2 hour.
5) Let stand for another 1?2 hour;
6) strain,
7) cool until warm.
8) Keep leftovers in the refrigerator.
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