Vegetable Broth Without Allergens

Vegetable Broth Without Allergens

A delicious vegetable broth easy to make, without the commercial broth additives, and without FODMAP.

Preparation: 10 minutes

Cooking time: 1 hour

Rest: 30 minutes

Ingredients for 2 liters of broth

  • 3 tbsp of olive oil
  • 4 carrots, cut in half
  • 4 stalks of celery, cut in half
  • 2 tomatoes, cut in half
  • 1 tbsp concentrated tomatoes
  • 1/2 bunch of fresh parsley
  • 2 bay leaves
  • 1 tsp of dried oregano
  • 1 tbsp of coarse salt
  • 2 L of water


Prepare the vegetables. Halve carrots, tomatoes and celery stalks.
In a pot, sweat carrots and celery in oil, about 10 minutes, stirring occasionally.
Add the rest of the ingredients to the pot, including the water. Bring the liquid to a boil, then simmer for about 45 minutes.
Let cool on the counter about 30 minutes.
Filter the broth into a strainer by squeezing the vegetables to extract the maximum amount of broth.

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