Find comfort in this warm nutritious sipper or use in any number of soup or stew recipes. Low-FODMAP Vegetable Broth is made without the use of garlic or onions, yet full of delicious flavor. The aromatics are replaced with leek greens which are low-FODMAP, filled out by carrots, celery, herbs, and a couple of umami enhancements.
Wonderful low-FODMAP broth to be used as the foundation for soup recipes when you need to avoid the FODMAPs from onions and garlic in most conventional broths. This Low-FODMAP Vegetable Broth makes a wonderful sipping broth and can soothe an upset tummy.
Add a spoonful of miso paste to the warm broth with cubed tofu, sliced scallions and buckwheat soba noodles for a fast and simple meal.
It’s a misnomer to think that you can soak onions and garlic in water and simply remove the solids to remove the FODMAPs. Actually, the FODMAPs in onion and garlic seep directly into the water making the broth potentially more potent in fructans than the solids themselves. However, cooking garlic and onion in oil flavors the oil with these aromatics without leeching the offending FODMAP. Go figure. That’s why I often use garlic-infused olive oil, but I do not use garlic or onion in soups even if the solids are removed.
To make Low-FODMAP Vegetable Broth is simple. You'll need a large stock pot, but you can also make it in a slow-cooker. Start by sauteeing leek greens and scallions, then add a bunch of filtered water and your other veggies. Simmer for anywhere between 2 and 4 hours. Strain the veggies out and you have your broth! This makes 8 cups. I like to freeze half the batch in one-cup molds for use later and use the remaining half throughout the week.
Low-FODMAP Vegetable Broth is very low-sodium without the optional sea salt. May need to add extra salt in soup recipes calling for regular sodium vegetable broth.
If you make this vegan, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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