Low FODMAP Vegetable Broth
Use this easy to make, Low Histamine, Low FODMAP Vegetable Broth recipe as a foundation to create delicious low histamine soups. The cook time is mostly simmering!
Equipment
- Sharp Knife
- Large Stock Pot with Lid
- Silicone Storage Cubes (optional)
Ingredients
- 10 cups Filtered Water
- 2 Carrots
- 1 Medium Leeks green tops only
- ½ Fennel Bulb (with fronds)
- ½ Fennel Bulbs
- 2 bunches Green Onions green parts only
- ¼ teaspoon Organic Fresh Ginger grated
- 1 Bay Leaf
- 4 sprigs Fresh Organic Thyme Leaves
- 1 bunch Fresh Organic Flat Leaf Parsley (about 50 grams)
- 1 teaspoon Redmond Real Salt
Instructions
- Start by getting all your produce out of the refrigerator and into your prep area.
- Put the filtered water in your large pot and bring to a boil while you prep the produce.
- Wash all produce thoroughly. You can leave carrot peels on, but I didn’t.
- Do a rough chop of the carrots, leeks, fennel, and green onions. Add to the boiling water.
- Add the grated ginger and full sprigs of thyme and parsley to the boiling water. You don’t need to chop these or remove stems.
- Add salt to taste. You can use more or less than this recipe calls for.
- Bring the water back to a boil and then reduce the heat to medium low and simmer for about an hour.
- Place your large bowl in the sink and put your mesh strainer in/over the bowl.
- Remove your pot from heat and carefully strain the broth into your bowl through the strainer.
- Use immediately in soup recipes or let cool slightly and then store in silicon storage cubes (like Souper Cubes) for future recipes.
Nutrition
Nutrition Facts
Low FODMAP Vegetable Broth
Serving Size
415 g
Amount per Serving
Calories
29
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Sodium
369
mg
16
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!