LOW FODMAP PARSNIP SOUP WITH THYME AND PANCETTA
14 oz. (400g) parsnips
4 sprigs thyme
2 tbsp. garlic oil
1 tsp.Casa de Sante low FODMAP Adobo Seasoning or Chili Seasoning
4 ¼ cups (1L) low FODMAP vegetable stock (Massel 7s Veg Bouillon Cubes/Zoup! Good, Really Good Broth! Veggie)
3 oz. (85g) pancetta or bacon
4 tbsp. low FODMAP cream (e.g lactose free cream)
Peel and cut the parsnips into small pieces. Remove the leaves from the thyme sprigs.
Heat the oil in a large pot. Add the parsnip, half of the thyme leaves and the Adobo or Chili Seasoning, fry for another 2 minutes. Add the vegetable stock and bring to the boil, then lower the heat and simmer gently for 10 minutes.
Meanwhile, heat a dry frying pan and fry the pancetta or bacon until crispy, for approximately 5 minutes. Once ready, transfer the crispy pancetta onto a kitchen towel to drain off the fat, then crumble the pancetta as finely as possible.
Remove the soup from the heat and puree to a smooth consistency with the hand blender. Season with salt and pepper to taste. ￼
Divide the soup between 4 bowls and spoon 1 tablespoon of cream into each bowl creating a swirl in the middle. To serve, sprinkle with the pancetta crumbs and the remaining thyme leaves.
Substitute bacon for pancetta.
Calories 254, Fat 15 grams, Carbs 39 grams, Protein 8 grams