Makes 6-8 cups
3-4 cups of vegetables & herbs (choose a variety of low FODMAP vegetables like green beans, carrots, radish, broccoli florets, etc.)
1 lemon, halved
2 Tbsp black peppercorns
2 Tbsp sea salt
In an Instant Pot, place the vegetables, herbs, lemon, peppercorns, and salt to the bottom of the pot. Fill with water to the 10 cup line, then close the stop and switch to “sealing.”
Press the soup option and let the pot do its thing. Vent the pot and use a colander to separate the liquid from the vegetables in a large bowl.
Let the broth cool, then store in the refrigerate if using in the next 7 days, or freeze for future use.
Tips: For the most flavor, add a variety of fresh and dried herbs, like rosemary, sage, basil, oregano, mint, parsley, and thyme.
If you do not own an Instant Pot, you can make this in a crock pot or slow cooker by following the same instructions by cooking on high for 4-6 hours or low 8-10 hours. You can also cook on the stove top by adding all ingredients to a large stockpot and covering with water. Bring to a boil, then reduce to a simmer. Cover and cook for 1-2 hours. The longer, the better.