IBS CURO

Low FODMAP  Spiced Vegetable Soup


Ingredients

Carrot - 1, peeled and grated

Courgette/Zucchini - 1, washed and grated

Celery - 2 stalks finely chopped

Garlic  Oil- 2, tsp

Tomato - 2, cut into 1cm/inch pieces

Chicken stock or Vegetable Stock - 1,25L/ 5 cups

Olive Oil - 2 tablespoons

Flat leaf Parsley - a handful, finely chopped

Saffron Threads - a pinch

Fine Rice Noodles - a handful

Potato - 1, peeled and grated

Sea salt -

Black pepper -


Preparation method

Peel or wash the vegetables and finely grate the carrot, courgette, celery and potato. Chop the  flat leaf parsley. Heat the olive oil in your stockpot over medium heat, add the grated courgette, carrot, potato and a handful of rice noodles.

Stir and cook for 3  minutes. Pour in the chicken or vegetable stock,  add a pinch of saffron threads, garlic oil and the chopped parsley. Cover and simmer for 15 minutes, stirring occasionally. Stir in the tomatoes, simmer for another 5 minutes, and season with salt and pepper. Ladle in to bowls and serve immediately.

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Vegetarian
Low FODMAP Vegetarian Soup Recipes