Pumpkin Vegetarian Soup - low Fodmap and gluten-free
Author: Suzanne Perazzini
Serves: 4-6
- 4 spring onions (green part only) chopped finely
- 1 stick of celery, chopped finely
- 1 tsp ginger powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp turmeric
- 1 tbsp butter
- '2 tbsp oil
- 1 tsp garlic-infused oil
- 2 carrots, peeled and chopped up
- 300gms/10.5oz pumpkin, skinned and chopped up
- Vegetarian stock (onion and garlic-free)
- 1 cup of lactose-free milk
- 1 handful of baby spinach
- 100 gms/3.5 oz of feta cheese
- 2 tbsp toasted almond slivers
- 200gms/7oz plain corn chips
- Smoked paprika
- Chopped fresh coriander/cilantro
- Place the two oils and butter in a large saucepan and heat.
- Add the spring onions and celery and cook until soft.
- Halfway through, add the 4 spices.
- Add the carrots and pumpkin and cook, coating them in the mixture for a few minutes.
- Cover with stock and cook until the vegetables are soft.
- Blend the soup together with an immersion blender stick.
- Place back on the heat and add the milk.
- Once it is heated through, add the spinach and let it wilt in the soup.
- Spoon into bowls and top with chopped up feta, almond slivers, coriander and a sprinkle of paprika.
- Place corn chips around the edge and serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-daily-journal/
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