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!
4 large carrots (approx. 450g), chopped
300g parsnips, chopped
1 celery stick, chopped
1 heaped tsp Garam masala
1/2 tsp chilli flakes
1 tbsp balsamic vinegar
Knob of butter / 25g
700-800ml FODMAP-friendly stock, depending on desired consistency
Salt and pepper to taste
- Add the chopped celery, carrot and parsnips to the maker, followed by the remaining ingredients.
- Set to the ‘smooth’ setting on your soup maker and relax for 20 minutes!
- Serve up and season to taste or divide into portions and freeze.
If you don’t have a soup maker, simply:
- Heat the butter in a pan and add the celery.
- When softened, add the carrots and parsnips.
- Add the liquid and remaining ingredients, allowing to simmer until all the veggies have softened. Put to one side and allow to cool.
- Blend until smooth. Divide into portions and freeze or re-heat and season ready to eat.
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 normally enjoy with a side of peanut butter on toast or rice cakes. Because any excuse to have peanut butter 😉
Fancy more low-FODMAP soup?