YIELD: ABOUT 6 CUPS (1.4 L)
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 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
- 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
- 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.