VEGETABLE BROTH Recipe

VEGETABLE BROTH Recipe (Low Fodmap)

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Low Fodmap VEGETABLE BROTH Recipe

You can use this vegetable broth on the Low Fodmap Diet

  • Author: fodmaplife.com
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Low Fodmap
  • Cuisine: Low Fodmap

Ingredients

Scale
  • 1 tablespoon (15 ml) olive oil
  • 1 clove of garlic, peeled and smashed, but kept whole
  • 2 large carrots, cut into 1-inch (2.5 cm) pieces
  • 1 stalk of celery, cut into 1-inch (2.5 cm) pieces (or just use the leaves and not the stalks if you are sensitive to celery)
  • 2 cups (178 g) coarsely chopped leeks (green parts only)
  • 8 cups (1.9 l) water
  • ½ of a bunch of scallions (green parts only), sliced into 1-inch (2.5 cm) pieces
  • 6 sprigs of fresh italian parsley
  • 6 sprigs of fresh thyme
  • 3 bay leaves
  • ¼ teaspoon whole peppercorns

Instructions

  1. Heat the oil in a large stockpot over medium-high heat.
  2. Sauté the garlic until browned.
  3. Remove and discard.
  4. Add the carrots, celery, and leeks. Cook, stirring occasionally until lightly
    browned, about 6 to 8 minutes.
  5. Add the water, scallions, fresh parsley, fresh thyme, bay leaves, and peppercorns.
  6. Bring to a boil and then reduce the heat and simmer, uncovered, for about 30 minutes.
  7. Pour the broth through a fine-mesh sieve and discard the solids.
  8. Either use the broth right away, store in the fridge for a couple of days, or
    freeze in portions of different sizes so it’s ready to be used in your favourite recipes.

Nutrition

  • Serving Size: 6
  • Calories: 50
  • Carbohydrates: 20
  • Protein: 5

Keywords: Low Fodmap

If you’re vegetarian or vegan—or if you just don’t have the time or resources to make bone broth—you can use this Low FODMAP Vegetable broth as a speedy stand-in. It takes just half an hour to make, and it’s a vital ingredient in some of the recipes in this book, like the Salmon Chowder. Freeze leftover vegetable scraps for this: Things like carrot peels and celery leaves are perfect for making broths.

LOW FODMAP VEGETABLE BROTH Ingredients

YIELD: ABOUT 6 CUPS (1.4 L)

  • 1 tablespoon (15 ml) olive oil
  • 1 clove of garlic, peeled and smashed, but kept whole
  • 2 large carrots, cut into 1-inch (2.5 cm) pieces
  • 1 stalk of celery, cut into 1-inch (2.5 cm) pieces (or just use the leaves and not the stalks if you are sensitive to celery)
  • 2 cups (178 g) coarsely chopped leeks (green parts only)
  • 8 cups (1.9 l) water
  • ½ of a bunch of scallions (green parts only), sliced into 1-inch (2.5 cm) pieces
  • 6 sprigs of fresh italian parsley
  • 6 sprigs of fresh thyme
  • 3 bay leaves
  • ¼ teaspoon whole peppercorns

LOW FODMAP VEGETABLE BROTH Steps

  1. Heat the oil in a large stockpot over medium-high heat.
  2. Sauté the garlic until browned.
  3. Remove and discard.
  4. Add the carrots, celery, and leeks. Cook, stirring occasionally until lightly
    browned, about 6 to 8 minutes.
  5. Add the water, scallions, fresh parsley, fresh thyme, bay leaves, and peppercorns.
  6. Bring to a boil and then reduce the heat and simmer, uncovered, for about 30 minutes.
  7. Pour the broth through a fine-mesh sieve and discard the solids.
  8. Either use the broth right away, store in the fridge for a couple of days, or
    freeze in portions of different sizes so it’s ready to be used in your favourite recipes.

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