Living in the Pacific Northwest, the winters can drag on in an endless mess of gray and rain. Sometimes you just need a big, warm bowl of soup to stave the damp, cold off. Since this soup is not only warm and hearty, but also packed with nutritious root vegetables, it does both the soul and the body good.
While there is a fair amount of prep involved with the veggies, the cooking process is only 10 minutes active. Let it simmer away and then you've got a house that smells amazing, and a great, healthy meal. This one packs well as a lunch, and can be frozen for up to 3 months. So, not only is this a staple Low FODMAP dish, but it's vegan, to boot!
Low FODMAP Root Vegetable Soup
3 small yukon gold potatoes, unpeeled and diced
2 medium carrots, peeled and diced
1 large parsnip, peeled and diced
1 medium rutabaga, peeled and diced
4 cups Low FODMAP broth
2 cups water
1 cup leek greens, chopped
½ cup fresh parsley, chopped
½ tsp dried thyme
1 tsp salt
½ tsp pepper
2 tbs garlic infused oil
1 bay leaf
Per Serve: Calories 187, Fat 5g, Sodium 438mg, Carbs 26g, Fiber 5g, Sugars 5g, Protein 6g
Start by heating the garlic infused oil in a 6qt soup pot or dutch oven. Add the thyme leaves and cook on low until the mixture is fragrant.
Add the leeks, salt, and pepper and continue to cook on low until they are softened, about 3 minutes.
Add the carrots, parsnip, rutabaga, potatoes, broth, water, and bay leaf. Heat to a simmer, and continue to cook about 40 minutes, or until all the vegetables are fork-tender.
Add all but a pinch of the parsley, and serve with the remaining parsley as a garnish.
What's your favorite root vegetable and how do you cook it?
Hi, I'm Zoe - a novice blogger who happened to experience IBS symptom relief following a Low FODMAP diet. I adapt recipes for a happy tongue and a happy tummy!