Name: Low FODMAP Curried Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 tablespoon garlic-infused olive oil; 2 teaspoons curry powder (ensure gluten-free); 1 teaspoon ground turmeric; 2 medium tomatoes (roughly chopped); 3 medium carrots (peeled and roughly chopped); 1 medium parsnip (peeled and roughly chopped); 3 large potatoes (peeled and roughly chopped); 300 g peeled and roughly chopped Japanese pumpkin; 1 L low FODMAP vegetable stock; 2 cups water; ½ cup UHT coconut milk

An enamel bowl is filled with low fodmap curried vegetable soup. A dollop of coconut cream sits on top and a soup spoon rests to the right-hand side.

Vegetables, coconut milk and a dash of curry powder make this delicious curried vegetable soup suitable for those following a low FODMAP diet.

Low FODMAP Curried Vegetable Soup

Recipe Cara Boatswain | Photograph by Brandee Meier

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Prep Time 10

Cook Time 25

Course Dinner, Main Course

Servings

Ingredients

1 tablespoon garlic-infused olive oil
2 teaspoons curry powder ensure gluten-free
1 teaspoon ground turmeric
2 medium tomatoes roughly chopped
3 medium carrots peeled and roughly chopped
1 medium parsnip peeled and roughly chopped
3 large potatoes peeled and roughly chopped
300 g peeled and roughly chopped Japanese pumpkin
1 L low FODMAP vegetable stock
2 cups water
½ cup UHT coconut milk

Instructions

Heat oil, curry powder and turmeric in a large saucepan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and cook for 2 minutes, or until tomatoes being to break down. Add remaining vegetables and stir to coat in spices.
Add stock and water and cover saucepan. Bring to a boil, then reduce the heat to a steady simmer. Cook for
20 minutes, or until vegetables are cooked through. Use a stick blender to purée soup until smooth. Add coconut milk and stir to combine. Season to taste.
Divide soup between serving bowls and serve.

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