VEGETABLE BROTH Recipe (Low Fodmap)

Low Fodmap VEGETABLE BROTH Recipe

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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

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• 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

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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

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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