“Good broth will resurrect the dead” says a South American Proverb. A cure-all in traditional households, and the magic ingredient in classic gourmet cuisine, stock or broth has no real replacement. Most often made from the scraps and bones of chicken, fish and beef, these soups are cherished for their ability to build strong bones, assuage sore throats and nurture the sick.

Science validates what most grandmothers have always known… that homemade chicken broths help cure colds. But not all of us eat chicken, fish, or beef! For my fellow vegans and vegetarians out there, we are not lost!  While vegetable based stocks don’t contain the same healthy vitamin and mineral profile as their meaty counterparts, they are still incredibly healing and nourishing. Making your own vegetable stock is easy and inexpensive, is infinitely adaptable to what ever vegetables you have on hand, and is much quicker to make than meat based stocks, which sometimes require hours on the stove.

One of my favorite kitchen quotes is “your soup is only as good as your stock” and if you’ve ever made soup with poor quality stock, you’ll know what I’m talking about. Canned broths tend to taste, well, canny or tinny, and usually overly salty and boxed broths usually don’t fare much better. As always, it’s better if you make it yourself, where you have control over the subtleties in flavor, and saltiness. Check out my recipe below for super delicious vegetable stock, and next time you’re feeling under the weather, you’ll know what to do!