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.
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.