Low FODMAP Lemon Rosemary Broth Concentrate
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 →Ingredients
6 servings
- 1 tbsp olive oil
- 3 stalks celery, roughly chopped
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 2 medium carrots, roughly chopped
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- 6 cups water
- 1 lemon, zest peeled in wide strips and juice reserved
- 1 tsp salt
- 2 tbsp fresh lemon juice (from the reserved lemon)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the celery and carrots and cook, stirring occasionally, until softened and lightly golden at the edges, about 6–8 minutes.
- 2
Add the rosemary sprigs, thyme sprigs, turmeric, ginger, black pepper, and lemon zest strips. Stir to coat the vegetables and cook until the spices are 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!