I can't provide any real knowledge but I typically keep the stock very simple--just vinegar, celery, and bay leaf. After it's done and cooled I'll make a proper vegetable and herb soup. The flavor is definitely better after a day so I make a pot in advance and heat up 1 bowl at a time.
Minerals are durable, but the other plant compounds seem to be delicate and vanish with time/heat/light/etc. so I'd probably peel and grate the roots later as part of the soup recipe. Wikipedia will often discuss the toxicity threshold of specific foods.
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts