A hearty vegan and low FODMAP soup that's easy to make!
Ingredients
2 tbsp
Extra virgin olive oil, garlic-infused
3/4 cup
Green onion
(finely chopped; green parts only)
1/4 cup
Leek
(finely chopped; green parts only)
8 cup
Water
1 can(24oz)
Crushed tomatoes canned
1 can (15oz)
Chickpeas, canned, low sodium
(rinsed and drained)
1 1/2 cup
Butternut squash
(diced)
1 cup
Red potato
(scrubbed and cubed)
1 cup
Kale
(leaves, finely chopped)
3 medium
Carrots
(cut into 1/2-inch pieces)
2 cup
Bok choy
(sliced)
1 cup slices
Squash, scallop, summer, raw
(medium; 1/2 inch pieces)
1 medium
Zucchini
(quartered and cut into bite-sized pieces)
1 tsp
Basil, dried
1 tsp
Paprika, smoked
1 tsp
Thyme, dried
1 dash
Kosher salt
1 dash
Black pepper
1 cup
Elbow macaroni dry, gluten free
Instructions
Place Garlic-Infused Oil in a large, heavy pot or Dutch oven and heat over medium heat. Add scallion and leek greens and sauté for a few minutes until soft. Add water, canned tomatoes, chickpeas, squash, potatoes, kale, carrots, bok choy, yellow squash, zucchini, basil, smoked paprika and thyme and stir all together well. Season with salt and pepper.
Cover and bring to a boil over medium-high heat, then turn the heat down and simmer for at least 30 minutes or until vegetables are tender, stirring occasionally. Taste and adjust seasoning as desired.
Meanwhile, cook pasta in a generous amount of salted water until al dente; drain and stir into soup. Serve or cool to room temperature and refrigerate in an airtight container for up to 5 days. Freeze for up to 1 month, adding pasta upon reheating.
Notes:
Low FODMAP serving: 1/10 of the recipe - approximately 1-1.5 cups
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
