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Vegetable Broth
Save extra veggie pieces and put them in a bag in the fridge or freezer to make your own vegetable broth. This combination delivers a broth with a pleasant, subtle flavor to drink on its own or to mix into soups. You can follow this exactly or use what you have on hand or see at the market. You can’t go wrong with an approximate blend of these flavors. It’s not necessary to peel the vegetables; just wash them well.
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If it’s hard to judge exactly how much the broth has reduced, look for a remnant liquid line on the sides of the pot, or for more accuracy, make a little mark on the side of the pot where the liquid starts to help gauge how much the broth has evaporated.
To coax out even more flavor, you can sauté the vegetables in a tablespoon or two of olive oil before adding the water, but this step isn’t necessary.
Ingredients
5 Servings
- 10 cups water
- 8 white mushrooms, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 large carrots, coarsely chopped
- 2 tomatoes, coarsely chopped
- 2 garlic cloves, smashed
- 1 medium onion, coarsely chopped
- 1 small fennel bulb, coarsely chopped
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 10 fresh Italian parsley sprigs
- 1 bay leaf
Tip: Refrigerate until ready to use or eat. Freeze unused broth in quart containers to use later.
Instructions
In a large stockpot, combine the water, mushrooms, celery, carrots, tomatoes, garlic, onion, fennel, salt, peppercorns, parsley, and bay leaf and bring to a boil.
Reduce the heat and gently simmer for 1 to 1 1/2 hours, or until the stock is reduced by about half. Set aside to cool briefly.
Place a large strainer in a large bowl or pot and carefully transfer the contents of the pot to the strainer, pushing down with a spoon to extract all the liquid. Discard the solids.
Per serving
Calories: 5
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 400 mg
Carbohydrate: 1 g
Dietary fiber: 0 g
Sugars: 0.5 g
Protein: 0 g
Calcium: 20 mg
Potassium: 60 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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