Vegan Low FODMAP Soup 

13 August 2018

It’s winter in Australia now and a hot Low FODMAP, vegan soup is just what the doctor ordered.

 

To add some element that will fill us up, I added quinoa and potatoes. Together with celery, carrots and pumpkin – this soup was a big win.

I used two Low FODMAP certified products, which really helps lift up the flavour.

 

These two products are my ultimate Low FODMAP staple products. I use them so often and love this – the first is the Cobram Garlic Infused Olive Oil and the second is the Massel Powder Stock – Vegetables flavour.

Ingredients:

3 celery stalks and leaves

2 carrots

3 large potatoes

1/2 cup pumpkin

1/2 bunch parsley

2/3 cup uncooked quinoa

1 heaped teaspoon vegetable stock

1 teaspoon garlic infused olive oil

1 heaped teaspoon turmeric

1 heaped teaspoon sweet paprika

Salt and pepper

3.5 litters boiling water

 

Method:

Start by cutting up all the veggies. Add the garlic infused olive oil to a large pot and add the veggies. Let the veggies cook away and stir for about 5 minutes. Meanwhile, prepare you stock- in a heatproof glass mix one heaped teaspoon of the powder stock with boiling water. Once the veggies became softer add boiling water and the stock. Mix well. Rinse the quinoa well and add to the soup. Add turmeric, sweet paprika, salt and pepper.

 

Cut up the celery leaves and the parsley and add to the pot. Once boiling, lower the heat and leave cooking for about 40 minutes.

 

Delicious!

 

Let me know if you have a chance to make this simple and healthy vegan Low FODMAP soup!

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