Fresh Vegetable Potassium Broth
This is the version I make when I’m starting with whole veggies instead of scraps.The seaweed provides natural umami, while onion, garlic and ginger round out the flavor. Carrots and celery give it that classic mineral-broth character.
Calories 441kcal
Ingredients
- 12 cups filtered water
- 1 strip of kombu (about 1x3 inches)
- 12 ounces red potatoes, scrubbed and cut into large chunks (about 3 small to medium potatoes)
- 1 medium yellow onion (peeled and quartered)
- 1 large leek, white and light green parts, thoroughly rinsed and sliced into large pieces (or ½-1 additional medium yellow onion))
- 2 large carrots (cut into large pieces)
- 3 medium celery stalks (including the leaves if you have them)
- 4 cloves garlic
- 1 inch fresh ginger (peeled and sliced)
- 1 bay leaf
- ½ tsp whole black peppercorns
- 1-2 large Swiss chard leaves with stems (roughly chopped)
- ¼ bunch flat-leaf parsley
- Unrefined sea salt, to taste
Instructions
Stovetop Instructions
- Add the water and kombu to a large pot and let it sit for about 20-30 minutes while you prep the vegetables.
- Add the potatoes, leek, onion, carrots, celery, garlic, ginger, bay leaf and peppercorns.
- Bring to a gentle simmer, cover and cook for about 45 minutes.
- Add the Swiss chard and parsley and simmer for another 10-15 minutes.
- For a clear broth, strain everything through a fine-mesh strainer.
- For a thicker, soup-like version, remove the kombu and bay leaf, then blend the remaining vegetables, broth and seasonings until smooth.
- Season with salt to taste.
Instant Pot Instructions
- Note: This is a fairly large batch. Make sure the ingredients and liquid stay below your Instant Pot's pressure-cooking maximum fill line. An 8-quart model should give you room for the full recipe.Add the water and kombu to the Instant Pot and let them sit for about 20-30 minutes while you prep the vegetables.
- Add the potatoes, leek, onion, carrots, celery, garlic, ginger, bay leaf and peppercorns.
- Secure the lid and cook on High Pressure for 8 minutes, followed by a 15-minute natural release. Release any remaining pressure.
- Add the Swiss chard and parsley, replace the lid without sealing it, and let them steep in the hot broth for about 15 minutes.
- For a clear broth, strain everything through a fine-mesh strainer.
- For a thicker, soup-like version, remove the kombu and bay leaf, then blend the remaining vegetables, broth and seasonings until smooth.
- Season with salt to taste.
Slow Cooker Instructions
- Add the water, kombu, potatoes, leek, onion, carrots, celery, garlic, ginger, bay leaf and peppercorns to the slow cooker.
- Cover and cook on LOW for about 4 hours.
- Turn off the slow cooker. Add the Swiss chard and parsley, cover, and let them steep in the hot broth for about 15 minutes.
- For a clear broth, strain everything through a fine-mesh strainer.
- For a thicker, soup-like version, remove the kombu and bay leaf, then blend the remaining vegetables, broth and seasonings until smooth.
- Season with salt to taste.
Notes
Nutrition values provided are estimates only and reflect the composition broth before straining. Salt is not factored in.
Nutrition
Serving: 1batch | Calories: 441kcal | Carbohydrates: 101g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 450mg | Potassium: 2729mg | Fiber: 16g | Sugar: 20g | Vitamin A: 29777IU | Vitamin C: 94mg | Calcium: 329mg | Iron: 7mg