Low Fodmap VEGETABLE BROTH Recipe
You can use this vegetable broth on the Low Fodmap Diet
- 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
- Heat the oil in a large stockpot over medium-high heat.
- Sauté the garlic until browned.
- Remove and discard.
- Add the carrots, celery, and leeks. Cook, stirring occasionally until lightly
browned, about 6 to 8 minutes. - Add the water, scallions, fresh parsley, fresh thyme, bay leaves, and peppercorns.
- Bring to a boil and then reduce the heat and simmer, uncovered, for about 30 minutes.
- Pour the broth through a fine-mesh sieve and discard the solids.
- 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
Find it online: https://www.fodmaplife.com/low-fodmap-vegetable-broth-recipe/