I have so many people asking me questions about the low Fodmap diet that I have decided to do a free webinar on the diet. If you would like to attend, please register HERE. The webinar will be held on Thursday 19th June at 8pm EST/5pm PST/12pm NZ.
A couple of my clients from the Southern Hemisphere who are doing the low Fodmap coaching program with me at the moment have asked for some warming dishes and I have created this low Fodmap soup for them. Since we can’t eat onions or garlic which are often at the base of soups, I used a mix of celery (we can eat 1/4 stalk each), fresh ginger and fresh red chilli, chopped finely and fried together with the cumin powder to make a flavoursome blend for the soup. I then added potatoes, spinach and beans (we can eat 10 beans each).
I like to blend around about half the soup mixture to form a thick soup and then add it back into the saucepan with the rest so that there are a mixture of textures to munch on. This potato and spinach soup doesn’t look particularly beautiful but I can assure you it tasted great.
- ½ litre/17 oz of chicken stock (homemade)
- ½ cup tomato puree
- A bunch of spinach
- 5 big potatoes
- 20 beans
- 1 stalk of celery
- 1 red chilli
- 1 knob of ginger
- 1 tsp cumin powder
- 8 slices of bacon
- Fresh mint
- Sour cream
- Chop the ginger, celery and red chilli finely.
- Heat 1 tbsp oil in a saucepan and add the ginger mix.
- Fry for a minute and add the cumin powder.
- Fry a further 30 seconds.
- Peel the potatoes and cut into large cubes.
- Cut up the beans,
- Wash and slice up the spinach.
- Add the potatoes and beans to the ginger mix and toss for a few minutes.
- Add the stock and tomato puree and cook with a lid on until the vegetables are almost cooked.
- Add the spinach and allow it to wilt down.
- Meanwhile cut up the bacon into bite-sized pieces and fry in a little oil until crisp.
- When the spinach has blended into the soup, place a little over half into a food processor and blend until smooth.
- Add back to the saucepan with the rest of the soup and reheat,
- Serve in bowls and garnish with the bacon, a little sour cream, a sprinkling of paprika and chopped mint.