Roasted Low FODMAP Vegetable Stock

Step 1

Preheat oven to 400°F/205°F. Set aside a couple of large baking sheets.

Step 2

Prep the veggies: Cut into smaller chunks for roasting and wash well. Add the leeks to one roasting pan and add the carrots, parsnips, celery, tomato and thyme sprigs to the other baking pan. Drizzle 2 tablespoons olive oil over each pan and sprinkle with a pinch of salt.

Step 3

Roast 40 Minutes: Place the vegetables in the oven and roast for about 40 minutes. Swap the positions of the baking sheets about halfway through the cook time to ensure an even roast.

Step 4

Simmer 2 hours: Once roasted, tip the vegetables into a large pot. Add the parsley, bay leaf and peppercorns. Cover with 8 cups water. Bring the water to a boil then reduce the temperature down to maintain a simmer. Let simmer 1 1/2 hours.

Step 5

Add salt and optional seasoning: After about 1 1/2 hours mix in the salt. Add the nutritional yeast and/or white wine if using then let simmer another 30 minutes. By the time you are finished, your stock should have reduced down by about half.

Step 6

Cool and strain: Turn off the heat and let cool about 30 minutes then strain out the solids through a cheesecloth or fine mesh strainer.

Step 7

How to use: You can use this stock as a 1:1 substitute for any recipe that calls for stock.

Step 8

Storage: Keep stored in an airtight container in the fridge 4-5 days or in the freezer up to six months.