Ingredients (serves 4)

250 g brown mushrooms, thinly sliced
2 medium white onions or ham onions, thinly sliced
3 cloves garlic, sliced
1 stalk celery, cut into small cubes
1 carrot, peeled, cut into small cubes
1 bunch of parsley, finely chopped
a few pinches of dried thyme
3 tbsp coconut oil
1 tbsp butter
salt, pepper
6 dl boiling water + 1 bouillon cube or 1 tsp. food seasoning (preferably without added sugar or flavour enhancer) + 1 heaping tsp. oat flour - mix until lump-free

All vegetables, fruit, meat and fish contain potassium, although in varying amounts. It is particularly abundant in certain (frozen) herbs, peppers and onions. Fresh parsley and coriander, potato sprouts, mushrooms, spinach, beetroot leaves, Swiss chard, canned tomatoes and yams are also prominent in this respect. Dried tomatoes and sun-dried tomatoes are also high on the list, and for those who like them, we recommend our recipe for "Mediterranean chicken pasta with sun-dried tomatoes" on Potassium contributes to the normal functioning of the nervous system and muscles.

Heat the oil and butter in a saucepan, add the onion and sauté over medium heat. The goal is an onion base with a uniformly soft consistency and golden brown colour. This process can take up to 10 minutes, be patient as the end result will be much more delicious! Then add the garlic, carrots and celery, season with salt and pepper, mix well and fry for a further 5 minutes. Then stir in half the parsley, thyme and mushrooms and stir-fry for a further 5 minutes. Finally, add the hot oatmeal stock and boil for a few minutes. Don't let the soup bubble, bring it just barely to the boil. Sprinkle in the other half of the parsley before serving.

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