You can of course make this with unfrozen broth. Just start the recipe at step 2. You can make this with other dark salad greens such as arugula, baby kale, watercress or chard.
If you are vegan, use your favorite vegetable broth, and instead of the Parmesan cheese, use 1 teaspoon freshly grated ginger. Add some diced silken tofu for extra protein.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.