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:
- Cut the leek leaves, carrot tops, chive stems and celery leaves into smaller pieces.
- Put the vegetables together with the parsley and a dash of olive oil in the pan
- Pour 1 liter of water over them and simmer for about 1 hour
- Season the broth with salt and pepper
- Strain the broth and pour it back into the soup pan
Here’s how to make the soup:
- Add the sliced carrots, tomatoes, green beans, potatoes and green bell pepper to the broth.
- 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.
- Add salt and pepper to taste.
- Remove the bay leaf from the soup before serving.
- Serve the Low-FODMAP vegetable soup in bowls and sprinkle with chopped fresh parsley or chives.