LOW FODMAP VEGETABLE BROTH Recipe

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

  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.

LOW FODMAP VEGETABLE BROTH Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6

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 Method

  1. Heat the oil in a large stockpot over mediumhigh heat.
  2. Sauté the garlic until browned.
  3. Remove and discard.
  4. Add the carrots, celery, and leeks.
  5. Cook, stirring occasionally, until lightly browned, about 6 to 8 minutes.
  6. Add the water, scallions, fresh parsley, fresh thyme, bay leaves, and peppercorns.
  7. Bring to a boil and then reduce the heat and simmer, uncovered, for about 30 minutes.
  8. Pour the broth through a fine-mesh sieve and discard the solids.
  9. 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 favorite recipes.

LOW FODMAP VEGETABLE BROTH Review

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LOW FODMAP VEGETABLE BROTH Recipe

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Hello My Name is Penny Shore and I am a registered fodmap dietitian from Jolly London. I am eager to present Quality Fodmap Diet information and Great Low Fodmap Recipes.

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