Eosinophilic Esophagitis Friendly Herb & Root Vegetable Broth
Total time2 hr
Prep time15 min
Cook time1 hr 30 min
4.6(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
8 servings
- 2 tbsp olive oil
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 2 medium parsnips, roughly chopped
- 1 medium leek, white and light green parts only, roughly chopped
- 2 stalks fresh thyme
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tsp fresh ginger, grated
- Ā½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- 10 cups cold water
- 1 tsp salt, plus more to taste
- 2 medium zucchini, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large stockpot (6-quart or larger) over medium heat until shimmering. Add the onion, garlic, carrots, celery, parsnips, and leek, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8ā10 minutes.
- 2
Stir in the ginger and turmeric and cook until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!