This is a great broth to sip during the days following chemotherapy treatment to help maintain hydration and replace lost minerals.
Vegetable broth is the basis for many of my soup recipes.
Directions
- In a large stock pot, combine all ingredients together and bring to a boil.
- Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
- Remove the cover and continue to simmer uncovered for another 30 minutes, or until the full taste and richness of the vegetables is achieved.
- Pour the mixture through a colander to strain the broth.
℞ M.D. Notes
- Stock can be kept in the refrigerator for 3 days. It also freezes well.
- Another option is roasting the potatoes, carrots, zucchini, celery, leeks, onions and garlic with some olive oil in a 400°F (200°C) oven for 25 minutes, then adding them to the other ingredients in the stock pot.
- This is a good infusion to sip to gain additional hydration and minerals following chemotherapy treatments.
- Taste buds are often altered during chemotherapy and radiation therapy. If you have a bitter or metallic taste, try adding a bit of maple syrup to this broth. If it is too sweet, try using a bit more salt.
- The vegetables used in this broth contain a wide variety of phytonutrients, vitamins and minerals.
