Easy and hearty Low FODMAP Tomato Soup
16 August 2018
A hearty, warming soup can be a meal on its own. It’s perfect for lunch or dinner, and if I feel it wasn’t enough I would have for dessert some Greek yoghurt and fruit. (Side note: did you notice how cheap strawberries are at the moment in Australia? Fantastic!).
This vegetarian soup can be made vegan very easily – simply omit the sprinkled cheese on top. You can replace it with chunky oven-baked tofu cubs.
The recipe makes a huge pot with quite a lot of serving. It will keep in the fridge for a good 4 days so you can enjoy it for longer.
2 sticks of celery
2 red peppers
2 large tomatoes
250g fresh spinach
1.5 cups uncooked rice
2 jars of passata
2.5 litters boiling water
1 heaped teaspoon vegetarian stock powder
1 heaped teaspoon turmeric
1 heaped teaspoon sweet paprika
Optional: 5 coriander seeds
1 teaspoon garlic infused oil
Salt and pepper
Serve each serve with 1 teaspoon grated Parmesan cheese on top
Cut up the celery and peppers and add to the pot with one teaspoon of garlic infused olive oil. Cook while stirring regularly for 5 minutes or until the veggies are soft. Add the cut-up tomatoes and stir. After 2 minutes add the spinach and stir as the leaves wilt down.
In a heat proof cup mix the stock powder with boiling water, then add to the pot. Add the pasta and then the rest of the boiling water. Mix well. Add the spices and season well. Lastly, wash the uncooked rice under cold running water and add to the pot. Mix well.
Cook the soup for about 40-45 minutes.
Once served, add grated cheese and enjoy!