Ingredients

The following ingredients have 16 Servings
  • 2 tablespoons Low FODMAP Garlic-Infused Oil
  • 1 cup (72 g) chopped leeks, green parts only, (divided)
  • 1 cup (64 g) chopped scallions, (green parts only, divided)
  • 1 large bunch fresh flat leaf parsley (roughly chopped)
  • 6 medium sprigs of fresh thyme
  • 1 teaspoon black peppercorns
  • 1 large bay leaf
  • 3 medium carrots, (scrubbed, peel intact, cut into 1-inch (24 mm) pieces)
  • 2 medium gold or white potatoes, (scrubbed and quartered)
  • 2 medium parsnips, (225 g, scrubbed, ends trimmed and sliced into 1/2-inch (12 mm) rounds)
  • 1 medium fennel bulb, (root end trimmed away, bulb sliced and fronds (the top, feathery leaves) and stems chopped)
  • 1 medium celery stalk, (cut into 1-inch (24 mm) pieces)
  • 1 tablespoon kosher salt
  • Water

Instruction

  • Add the oil to a 5 to 6 quart (4.7 L to 5.7 L) stockpot and heat over low-medium heat. Add half of the leek and scallion greens (just eyeball it) and sauté, stirring frequently, for a few minutes until softened. Add parsley, thyme, peppercorns, bay leaf, carrots, remaining leek and scallion greens, potatoes, parsnips, fennel, celery and salt to the pot.
  • Add enough cold water to cover the vegetables by about 2-inches (5 cm). Cover pot and bring to a simmer over medium heat; adjust heat and cook at a gentle simmer for 1 hour. Skim off any froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged. Taste for flavor. If the broth seems weak, keep simmering for a while. You might also want to adjust salt level.
  • Strain into a clean pot or storage container(s) and discard solids. Allow broth to cool to room temperature, then refrigerate overnight. Skim all of the fat off of the surface, if desired. Divide the broth into airtight containers in small portions for ease of use. We like to make 1 cup (240 ml) and 2 cup (480 ml) amounts in particular and either refrigerate up to a 3 days or freeze for up to 6 months. You can also freeze the broth in ice cube trays, then pop out the cubes once frozen and freeze in heavy plastic zipper top bags.