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.

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

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.