Low-fodmap vegetable soup  

When following the low-FODMAP diet, variation in meals is quite a challenge. To help you with this, here is a recipe for a tasty and filling vegetable soup! You can use the broth as a base for making numerous dishes. By adding several low-FODMAP vegetables to the broth, it is bursting with vitamins, minerals and fiber, making it filling and healthy as well. 

Ingredients for 3-4 persons 

For the broth: 

• 1 liter of water 
• 2 leeks (only the green parts)  
• 2 carrots (just the tops, we’ll use the rest of the carrot in the soup)   
• 2 chive stalks  
• Celeriac leaves  
• 10 grams of parsley  
• A dash of olive oil 

For the soup: 

• For the soup   
• 2 carrots, sliced  
• 2 tomatoes, diced  
• 100 g green beans, cut into 2-3 cm pieces  
• 2 potatoes  
• 1 green bell pepper, diced  
• 2 spring onions (only the green part), finely chopped  
• 1 bay leaf  
• 1 teaspoon dried thyme  
• 1 teaspoon dried oregano  
• Salt and pepper to taste  
• Fresh parsley or chives, finely chopped (optional, as garnish) 

How to make the broth: 

1.  Cut the leek leaves, carrot tops, chive stems and celery leaves into smaller pieces.  
2. Put the vegetables together with the parsley and a dash of olive oil in the pan  
3. Pour 1 liter of water over them and simmer for about 1 hour  
4. Season the broth with salt and pepper  
5. Strain the broth and pour it back into the soup pan 

Here’s how to make the soup:   

1.  Add the sliced carrots, tomatoes, green beans, potatoes and green bell pepper to the broth. 
2. Add the bay leaf, dried thyme and oregano to the pan. Bring the broth to a boil and simmer gently for about 15-20 minutes until the vegetables are cooked.  
3. Add salt and pepper to taste.  
4. Remove the bay leaf from the soup before serving.  
5. Serve the Low-FODMAP vegetable soup in bowls and sprinkle with chopped fresh parsley or chives. 

enjoy!