It’s no secret that I love soup. When the seasons begin to change and the gorgeous autumnal colours start appearing, I take that as permission to dust off the soup maker ready for the colder months. I got my soup maker as a present and would highly recommend it to fellow foodies out there. ‘Soup is hardly difficult to make’ you might think – true, but the soup maker makes it even easier. All you do is chop your veggies, pop them in the soup maker along with the other ingredients and away you go. My kind of homemade – nice and simple!
This low FODMAP parsnip and sweet potato soup is an adaptation of a recipe passed on by my Ayurveda consultant (more about my Ayurveda experience here) and it’s so yummy with a lovely sweetness. I’ve used FODY Foods vegetable soup base* – a FODMAP friendly stock, ideal if, like me, you tend to avoid garlic and onion for a happier tum. It’s a really convenient way of adding flavour.
Onto the recipe…
Low FODMAP Parsnip and Sweet Potato Soup
Ingredients (serves 4)
4 parsnips, peeled and chopped (approx. 240g when peeled)
2 sweet potatoes, peeled and chopped (approx. 280g when peeled)
1 stick celery, chopped
1 carrot, peeled and chopped (approx. 130g)
800-1000ml FODMAP friendly stock (depending on desired consistency) – I use FODY Foods low FODMAP vegetable soup base* (adding 4 tsp to liquid)
1 tsp garam masala
2 tbsp olive oil
20g root ginger, finely sliced (optional)
*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 and carrot in the oil to soften, followed by the parsnip and sweet potato cooking for about 5 minutes
- Add the garam masala and ginger stirring for a minute or so
- Add the stock, stir and bring to the boil
- Cover and simmer for around 20 minutes
- Blend on full power until smooth
Sprinkle with a little black better if preferable – and that’s it! Chilly days, warm bowls. Hope you enjoy the recipe!