Recipes > Dairy Free, Dinner, Drinks, Gluten Free, Grain Free, Soups, Sugar Free, Vegan, Vegetarian

Simple Vegetable Broth

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.

1 Star2 Stars3 Stars4 Stars5 Stars (21 votes, average: 3.10 out of 5)
 

6 Servings

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

Simple Vegetable Broth
  1. Add the garlic-infused oil to a large pot and sauté the scallions and leek greens over medium heat for 2 to 3 minutes.
  2. Add the water and remaining ingredients and cook over medium-high heat.
  3. 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.
  4. 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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