Low FODMAP Sweet creamy vegetable soup

Maria

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,

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Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings: 4 portions

Course: Dinner, Lunch, Side Dish, Soup

Cuisine: British

Calories: 197

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

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!