Recipe courtesy of Danielle Capalino, excerpted from “Healthy Gut, Flat Stomach Drinks.”
This recipe makes a mild vegetable broth that you can use as a base for other recipes. In addition to sipping, this would be ideal for cooking low-FODMAP grains, such as rice and quinoa.
INGREDIENTS
- 8 cups water
- 1 ear corn
- 1/2 cup scallions, green part only
- 1/2 cup leeks, green part only
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 medium celery stalk
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon garlic-infused oil
DIRECTIONS
- Add the garlic-infused oil to a large pot and sauté the scallions and leek greens over medium heat for 2 to 3 minutes.
- Add the water and remaining ingredients and cook over medium-high heat.
- Once the water is boiling, cover the pot and lower the heat to a low simmer. Cook for 1½ to 2½ hours or until flavorful.
- When it is finished, remove the vegetables. Pour the broth into a container to store if you are not using it right away.
WHY WE LOVE THIS RECIPE
Broths act as a nutrient-dense base for all kinds of cooking, and why should meat eaters have all of the fun? This is a perfect option for vegans, vegetarians, or anyone trying to eat a little more plant-based.
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