Garam masala is the magic behind this soup. I bought the spice blend from the shop so nice and easy/no fuss (a.k.a. my kind of cooking!) Just check the ingredient labels before you buy as some blends may contain FODMAPs (I used Sainsbury’s own brand which is FODMAP friendly) The combination of spices are such an easy way to add flavour which can be a hurdle when making low FODMAP soup.
Again, I’ve used my soup maker for this one, but you can do it without. I make in batches, freeze in portable containers and take to work with me. Meal prep at its simplest. Let’s get to it then!
Low FODMAP Curried Carrot and Parsnip Soup
Ingredients (serves 4)
4 large carrots (approx. 450g), peeled and chopped
300g parsnips, peeled and chopped
1 celery stick, chopped
1 heaped tsp garam masala
1/2 tsp chilli flakes
1 tbsp balsamic vinegar
2 tbsp oil
Up to 800ml FODMAP-friendly stock, depending on desired consistency (update: I use FODY Foods low FODMAP vegetable soup base* adding 4 tsp to liquid)
*Please note – this recipe contains affiliate links.
With a soup maker
- Add all the ingredients to the soup maker and set to ‘smooth’
- Leave for 20 minutes to work its magic!
Without a soup maker
- Sauté the celery in the oil, followed by the carrots and parsnips cooking for about 5 minutes
- Add the garam masala and chilli flakes stirring for a minute or so
- Add the stock, stir and bring to the boil
- Cover and simmer for around 20 minutes
- Add the balsamic vinegar
- Blend on full power until smooth
I love the curried flavour mixing with the sweetness of the carrots and parsnips, finished off with a nice little kick from the chilli.
I often enjoy with a side of peanut butter on toast or rice cakes. Because any excuse to have peanut butter 😉