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Super Simple Spring Vegetable Soup (Low FODMAP)

Spring vegetable soup
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When the spring vegetables arrive at the market, this Super Simple Spring Vegetable Soup (Low FODMAP) is my first fresh vegetable soup to make. Since the spring vegetables are so full of  flavour, you don’t need much else in the soup to make it better, not even any meat.

 

To enjoy the flavours of the spring carrot, potato and cabbage, you could also steam them. I do not recommend boiling and then discarding the water, because this water contains a lot of the vegetables flavour and nutrients as well. This is why a soup is a better option, because you eat the liquid as well.

 

“Fresh,  flavoursome and lower calorie soup!”

 

Spring Vegetable Soup with Cream
Spring Vegetable Soup with Cream

 

This is a Low FODMAP Spring Vegetable Soup that is:

  • full of flavours, thanks to using fresh, spring vegetables,
  • containing a Low FODMAP amounts of cabbage and other vegetables, with no limit,
  • great to eat for the whole family, including the young ones,
  • gluten and lactose free (lactose free cream is used).

 

Spring vegetable soup
Spring vegetable soup

 

Ingredients for a Super Simple Spring Vegetable Soup (Low FODMAP):

3 spring carrots

180 g baby new potatoes

1/2 cup (45 g) spring cabbage

1 cup Massel chicken stock powder, 250 ml – which is a Low FODMAP stock, available from FODMAP Foods Co. in UK.

a pinch of black pepper

1 tbsp. lactose free sour cream

1 tsp. fresh dill, chopped

 

Super Simple Spring Vegetable Soup

 

Instructions to make a Super Simple Spring Vegetable Soup (Low FODMAP):

Wash and peel all of the vegetables. Remember that young potatoes have a very thin skin and there is no need to peel them, you can just scrape it off, similar with the carrots. Chop the cabbage leaves in small pieces.

 

Place the chopped vegetables in a medium pot, together with a 250 ml of made up Low FODMAP Massel stock powder. Add water just enough to cover the vegetables. Season with a black pepper.

 

Bring it to the boil and then simmer for about 30 minutes, depending on your vegetables. Usually the spring vegetables don’t take too long to cook.

 

When finished with cooking, add a tablespoon of a lactose free sour cream and mix it in.

 

Serve sprinkled with a fresh dill. You can also use homemade frozen dill if you have one. 

 

It is a good idea when you buy a big bunch of dill in the grocery shop, to leave out some and freeze the rest of the dill. You just need to wash it, finely chop it and tightly pack it in a plastic box or a zipped bag, squeezing the air out to retain freshness. Then, when you need it, you just scrape as much as you need from the box or the bag, using a fork and put the rest back in the freezer.

 

 

To find other great Low FODMAP soup recipes, please go to the

“Soups” category in my blog.

 

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Super Simple Spring Vegetable Soup (Low FODMAP)

When the spring vegetables arrive at the market, this Super Simple Spring Vegetable Soup (Low FODMAP) is my first fresh vegetable soup to make. Since the spring vegetables are so full of  flavour, you don't need much else in the soup to make it better, not even any meat.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Soup
Keyword: Low FODMAP, Low FODMAP dinner, low fodmap soup
Servings: 2 portions
Calories: 142kcal
Author: Maria

Equipment

  • a medium pot
  • chopping board

Ingredients

  • 3 spring carrots

  • 180 g baby new potatoes

  • 1/2 cup (45 g) spring cabbage

  • a pinch black pepper

  • 1 tbsp. lactose free sour cream

  • 1 tsp. fresh dill, chopped

Instructions

  • Wash and peel all of the vegetables. Remember that young potatoes have a very thin skin and there is no need to peel them, you can just scrape it off, similar with the carrots. Chop the cabbage leaves in small pieces.

  • Place the chopped vegetables in a medium pot, together with a 250 ml of made up Low FODMAP Massel stock powder. Add water just enough to cover the vegetables. Season with a black pepper.
  • Bring it to the boil and then simmer for about 30 minutes, depending on your vegetables. Usually the spring vegetables don’t take too long to cook.
  • When finished with cooking, add a tablespoon of a lactose free sour cream and mix it in.
  • Serve sprinkled with a fresh dill. You can also use homemade frozen dill if you have one. 

  • It is a good idea when you buy a big bunch of dill in the grocery shop, to leave out some and freeze the rest of the dill. You just need to wash it, finely chop it and tightly pack it in a plastic box or a zipped bag, squeezing the air out to retain freshness. Then, when you need it, you just scrape as much as you need from the box or the bag, using a fork and put the rest back in the freezer.

 

Click on the picture below to find this recipe in Polish:

 

Zupa z młodych warzyw Low FODMAP
Zupa z młodych warzyw Low FODMAP

 

 

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