FODMAPers know to avoid soups since most contain onions and garlic, as well as other high FODMAP vegetables like celery and mushrooms. Make this handy Low FODMAP Vegetable Stock and use in soups and stews calling for stock, like the Spinach Soup.
Many pre-made vegetable stocks are high in sodium so this is a much healthier option. You can freeze unused portions in containers and Ziploc bags and keep for up to three months.
My top choice for garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)
Vegetable Stock
- Category: Appetizers & Soups
Ingredients
- 3 tablespoons garlic infused olive oil
- 2 bunches scallions, green part only
- 2 large carrots
- 1 cup fennel (1 small bulb)
- 1 bell pepper
- 2 teaspoons asafetida
- 8 sprigs fresh parsley
- 2 bay leaves
- 1 teaspoon sea salt
- 2 quarts water
Instructions
- Saute the scallions in garlic oil for 2-3 minutes.
- Add all the vegetables and cook for another 5 minutes.
- Add water and bring to boil. Let the vegetables cook for at least 30 minutes.
- Discard the vegetables and save the stock. Freeze unused portion for up to 3 months.
