Low FODMAP Sweet creamy vegetable soup
This is a Low FODMAP Sweet creamy vegetable soup that is:full of flavours, thanks to roasting the vegetables first, and containing a Low FODMAP amounts of vegetables, including a sweet potato,
Ingredients
- For roasting:
- 400 g carrots
- 80 g parsnip
- 280 g sweet potato
- 140 g red pepper
- 1 tbsp. rapeseed oil
- salt pepper to taste
- To add in the pot:
- 50 g leek gren leaves only
- Massel chicken stock powder 2 cups, 500 ml - which is a Low FODMAP stock, available from FODMAP Foods Co. in UK.
- To add after cooking:
- 250 ml lactose free full fat milk
- a fresh coriander leaves for garnish
Instructions
- You will need to roast the vegetables first (apart from the leek, which would burn in the oven).
- Preheat the oven to 180 degrees C, with a roasting tray inside.
- Wash, peel and chop the carrots, parsnip, sweet potato and a red pepper.Toss the vegetables in a tablespoon of oil, season with some salt and black pepper.
- Place the vegetables in a preheated roasting tray.Roast for at least 30-40 minutes, mixing from time to time, so the veggies will roast evenly.
- It is not important for the vegetables to be soft all the way through. It is more about getting that intensification and roasting flavour on the outside.
- Make the Massel Stock Powder: add 1 heaped tsp to 2 cups of hot water. 125 ml (1/2 a cuis one serving size, according to the packaging instructions.
- Place all of the vegetables in a medium pot. Pour the Massel stock and add more water, if needed, to cover the vegetables.
- Simmer for 25-30 minutes, until the vegetables are soft. Usually carrots will take the longest to cook.
- When veggies are cooked, blend the soup. Add the lactose free full fat milk and blitz again.
- Serve with a garnish of a fresh coriander.Enjoy!