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.