Description
This easy low FODMAP vegetable broth will add a ton of flavour to your favourite dishes without any extra FODMAPs!
Ingredients
Scale
- 3 lg carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 common tomato, seeded and quartered
- 8 whole peppercorns
- 6 cups water
- 1/2 cup green onions – green parts only, diced
- 3 sprigs fresh thyme
- 1/2 cup fresh parsley
Instructions
- Place the carrots, parsnips, tomato, peppercorns, and water in a large stock pot and simmer for 1 hour.
- Add the green onions, thyme, and parsley and simmer for 20 more minutes.
- Skim any gunk off the top of the pot, then strain the broth into an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months.
Notes
Recommended low FODMAP serving – 1 cup (this recipe has no FODMAPs)
- Prep Time: 5
- Cook Time: 80
- Category: Broth
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 55
- Sugar: 4
- Sodium: 42
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Keywords: vegetable broth, vegetable stock, low FODMAP vegetable broth, low FODMAP vegetable stock