Just pop all
the ingredients (except the garnish) into your crockpot (you could also do this
in a pot). Here's what I used:
Coconut
water – about a cupful
A knob of
fresh ginger (peeled) and some powdered ginger too
3 carrots –
sliced
1 parsnip –
sliced
1 small
potato - cubed
Coconut milk
– small tin
Water to
cover the vegetables
Chilli
flakes to taste
Pinch of
lemon zest
Salt and
white pepper to taste
Tablespoon of
coconut flour (you could omit this and just rely on the potato for thickening)
1 teaspoon
of garlic infused olive oil (watch out – this stuff's potent!)
Cook on high
for 4 hours or on low for about 8. Let
the soup cool a little before pureeing it.
Serve with a garnish. Coriander
would have been perfect but I used some slices of green chilli which is what I
had to hand.
I won't bore
you with what eating Low FODMAP is all about – you can always Google it. But for those of us who want to eat that way this
is a soup that is low FODMAP.
I love soups and could live on soups and salads and sandwiches!
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