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Betsy Leighton | betsyleighton.com

Lower Histamine Vegetable Broth

2 net carbs per serving
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 pints
Course: Main Course
Cuisine: American
Calories: 15
Ingredients Equipment Method Nutrition

Ingredients
  

  • 6 cups combined - peelings, ends, and chunks of zucchini, fennel, onion, asparagus, garlic, fresh herbs, celery, carrot, and any other tolerated vegetables Avoid Brassicas (kale, cabbage, broccoli, etc.) as they can impart a sour flavor to the broth
  • 1 tbsp sea salt
  • 3 tbsp olive oil
  • 2 bay leaves
  • 1 tsp thyme
  • 3 black peppercorns (if tolerated)
  • 12 cups filtered water

Equipment

  • 6 quart Instant Pot or stainless steel stock pot
  • stainless steel strainer

Method
 

  1. Place frozen vegetables into the pot along with the spices and water to cover. Don't fill above the "max fill line" on your Instant Pot. You want at least three inches of headspace at the top for the liquid to boil.
  2. Start the "Soup/Broth" program on the Instant Pot (it should cook for 40 minutes once it reaches pressure). Or, if using a stock pot on the stove, heat over medium-high heat until it comes to a simmer, then reduce the heat to maintain a low boil. Cook for 40 minutes.
  3. Unplug the Instant Pot and release the pressure manually, (Or turn off the heat). Cool for five to ten minutes, then strain out the veggies and ladle it into clean mason jars leaving 1.5 inches of headspace for expansion. Freeze and use in soups, stews, etc.

Nutrition

Calories: 15kcal

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