Low FODMAP Fennel and Root Vegetable Soup Recipe— this is one delicious low fodmap soup recipe that's sure to become a new favorite!
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Certified Recipe |
Our Low FODMAP certified broth acts as a great base to make your own soups. This low fodmap soup recipe combines fennel, carrot, and parsnips, for a naturally sweet and soothing soup.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Makes: 4 servings
Ingredients:
To make our Low FODMAP Fennel and Root Vegetable Soup Recipe, you will need the following:
- 2 tablespoons garlic-infused sunflower oil
- 1 small carrot, peeled and diced (about 1/3 cup)
- 2 small parsnips, peeled and diced (about 1 cup)
- 1 fennel bulb, trimmed and diced (about 1 1/2 cups); reserve fronds for garnish
- 3 containers (10.75 ounces) ZenGut™ Root Vegetables Broth
- 1/8 teaspoon cracked black pepper
- 2 sprigs fresh thyme leaves
- 2 sprigs fresh parsley
Instructions:
To make our Low FODMAP Fennel and Root Vegetable Soup Recipe, follow these steps:
- Heat the oil in a 3-quart saucepan over medium heat. Add the carrot, parsnip and fennel and cook for 10 minutes or until tender, stirring occasionally.
- Stir in the broth, black pepper, thyme and parsley sprigs. Reduce the heat to medium-low. Cook for 15 minutes. Discard the thyme and parsley. Season to taste and serve hot. Garnish with the fennel fronds, if desired.
Nutrition Values Per Serving : Calories 128, Total fat 6.6 g, Saturated fat 0.5 g, Cholesterol 0mg, Sodium 440 mg, Total carbohydrate 15.5 g, Dietary fiber 3.7 g, Protein 2.0 g, Vitamin A 171%DV, Vitamin C 23 %DV, Calcium 7 %DV, Iron 5 %DV
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