Home > Recipes > Miracle Potassium Broth recipe

Miracle Potassium Broth recipe

December 31st, 2006

This is an amazing Soup of Life that I have used with tremendous success for over 20 years with thousands of patients and for all disease conditions. It is very high in essential Potassium which helps generate energy, particularly in the brain and also is of vital necessity to help your heart create a “heartbeat”.

In a big soup pot, combine:

4 carrots, washed with skin
2 potatoes with skins
1 onion, quartered
3 stalks celery
1/2 bunch parsley
1/2 head red cabbage
1/2 bunch broccoli
4-6 cloves garlic (add more to your preference)

Cut veggies to large bite size. Add filtered or bottled water to cover the vegetables, bring to a boil and then simmer with lid on for 30 minutes. The vegetables should be firm, but not mushy.

Remove from heat and serve hot with Bragg Liquid Aminos and black pepper to taste (approx 1 tbsp) per bowl, or store in the refrigerator or freeze for later. We also think it also tastes excellent served cold.

If desired, you can pour into a blender and puree for a creamy texture. You can then freeze single servings, or even pour into an ice cube tray and reheat as desired.


  1. Anne Zipkes
    October 27th, 2009 at 14:56 | #1

    How much of the Potassium Soup do you take? And, how frequently? Thanks in advance for your reply.


    • October 29th, 2009 at 12:15 | #2

      Ann, have one bowl minimum a day, up to three bowls total.

      The one bowl is basic amount of the Potassium and antioxidants needed, the three bowls really takes you to a therapeutic level when fighting a cold or something more serious like cancer.

  2. Peggy
    January 30th, 2010 at 10:38 | #3

    does it have to be food processed, we love it with all the whole vegetables?

  3. January 30th, 2010 at 17:09 | #4



    No, don’t process it as this takes out all the joy of eating the veggies and the fiber is also good to get too.

    Have you tried the other soups yet?

    The Miso/Shiitake is a great one for this time of year.


  4. therese syberg
    February 14th, 2010 at 14:57 | #5

    This soup is my fave! Try a bowl of it with Braggs Liquid Aminos,a pepper grind and a few broken tortilla chips!mmmm

  5. February 19th, 2010 at 11:47 | #6

    @wayne garland

    Mr. Garland, so are you saying to NOT put the cooked ingredients in a blender as the recipe suggests?



  6. cindi
    June 30th, 2010 at 16:39 | #7

    Can the Potassium soup be put in the freezer?

  7. Cher
    February 23rd, 2011 at 17:40 | #8

    Cindi, yes the soup can be put in the freezer, I do it all the time because I make big batches of it. Todd, you can do it either way, as the recipe says, ‘if desired, you can pour in blender.’ I think it’s just a matter of preference. Love the soup recipes that Dr. Garland posts for us, the body just ‘feels’ better with them in your life. ;)

  8. Dee
    November 14th, 2012 at 23:16 | #9

    Thank you very much. I look forwards to making it, it sounds yummy…. and healthy … regards Dee

  9. Sharon
    March 8th, 2013 at 17:17 | #10

    How much potassium (mg) would be in one bowl? Thanks.

  10. Kevin
    May 19th, 2014 at 09:07 | #11

    Hi, my mum is has damaged kidneys and I’m looking to put her on a kidney cleanse program, one of the foods that are recommended is a potassium broth. If her potassium levels are already high will this broth help her or should I avoid it??

  11. Liz
    July 20th, 2014 at 12:10 | #12

    Should all of the vegetables be cut? I know it seems like a silly question, but when reading the recipe, I noticed that only the onion was mentioned being ‘quartered’, which made me wonder if all of the other veggies are to be left whole. Thanks in advance!

  12. Wayne Garland
    July 21st, 2014 at 10:27 | #13

    Liz, chop the vegetables to whatever size you like (many people prefer large bite-sized) and cook until just tender. You can also add more garlic if you like. I often use 5-6 large cloves, diced instead of just 1 clove.

  13. Liz
    July 22nd, 2014 at 06:24 | #14

    @Wayne Garland

    Thanks so much!

  14. Tess
    August 5th, 2014 at 19:04 | #15

    When reheating the soup, are there any differences between microwave vs. stove top? Is one better than the other with respect to preserving the goodness of the soup?

  15. August 6th, 2014 at 13:48 | #16


    Tess, reheating is a personal preference. I personally reheat using both methods…microwave-when I have less time and stovetop with more time. When I use the microwave I generally heat in 30 second intervals (for a small bowl with my microwave it’s heated through in about 45 seconds – larger bowl in about 90 to 120 seconds).

    I use low heat on the stovetop (gas) and keep a close eye on it so it does not boil. The goodness stays in tact.

    BTW – it’s also great cold!

  16. Keely weber
    September 29th, 2014 at 14:52 | #17

    Am I able to give this broth to my 7 month old? He has his first terrible cold

  17. September 29th, 2014 at 16:05 | #18

    @Keely weber

    Hello Keely,

    My name is Pamela Van Zee. I assist our clients with nutrition direction and have more questions before we could properly answer your question. Would you please contact me directly at 877 975-9080 ext 308? Thank you and I look forward to speaking with you.

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