low FODMAP vegetable stock

Low FODMAP vegetable stock

I wanted to try making my own stock for a long time already. Just because it is not always easy to find low FODMAP bouillon cubes in the supermarket and because store-bought bouillon cubes often contain a lot of unnatural ingredients. If you make your own stock, you can decide yourself which ingredients you add and you don’t add any unnecessary flavour enhancers. Therefore, I made my own low FODMAP vegetable stock! Stock without any additives, simply with only fresh ingredients. 

Making vegetable stock

When you are going to make your own low FODMAP vegetable stock, it is important to know that the flavour of this stock won’t be as strong as the stock that you make with a bouillon cube. Often, flavour enhancers are added to store-bought cubes and they usually contain quite a lot of salt. 

Homemade stock only consists of vegetables, fresh herbs and some pepper and salt and therefore won’t have such a strong flavour. Taste the stock after simmering it and add some extra pepper and salt to taste. 

Storing the low FODMAP vegetable stock

You can use the homemade vegetable stock in a recipe immediately after you made it, but you can also freeze it for later use. I do this in several small servings. For example by dividing the stock over several jars and freeze it like that. 

I also read the tip to divide the stock over several ziplock bags and lay those down flat in the freezer. Like that it doesn’t take a lot of space, but you can still freeze a lot of stock. 

Will you let me know if you have made my low FODMAP vegetable stock? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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low FODMAP vegetable stock

Low FODMAP vegetable stock


  • Author: Karlijn
  • Total Time: 1 hour 10 min
  • Servings: 1.5 liter 1x

Description

A simple recipe to make your own low FODMAP vegetable stock! For when you don’t want to use store-bought bouillon cubes or cannot find them easily.


Ingredients

Scale
  • 2 large carrots
  • 2 leeks, the green part only
  • Half a celeriac
  • 2 bushes of spring onion, the green part only
  • 15 g fresh parsley
  • 5 black peppercorns
  • 2 bay leafs
  • 1/2 tbsp salt
  • Optional: other fresh herbs, such as thyme and rosemary

Instructions

  1. Cut all the vegetables small, the smaller the better because then they will give off more flavour. Put them together with the parsley, other fresh herbs if you use them peppercorns and bay leafs in a pan.
  2. Pour 1.5 liter (6 cups) water on top and leave the stock to simmer for an hour on low heat.
  3. Taste the stock and season with the salt. Taste again and add some extra salt and pepper to taste if necessary.
  4. Strain the stock. You can now use the stock in a recipe immediately.
  5. Storing: leave the stock to cool down completely. Freeze in several servings for later use. You can put the stock into ziplock bags, so you can freeze the bags flat on top of each other, without it taking up too much space in your freezer. Or freeze it in several jars.
  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Spreads & sauces
  • Method: Simmering
  • Cuisine: International

Keywords: low FODMAP vegetable stock, homemade vegetable stock, vegetable stock

low FODMAP vegetable stock

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