Low Fodmap Parsnip and Ginger Soup

It is soup season.  

I love making them. They are always so tasty for such little effort....and it is cold out there. Brrr.

A warm hearty Low Fodmap, IBS friendly soup is just the ticket.

Parsnip and ginger is a great combination as the ginger lightly spices the soup creating a perfect winter dish.

Ingredients        Printable recipe 

Garlic infused olive oil
400g parsnips
1 carrot
1 1/2 celery stalks
1 packet chives 25g
Half a thumb sized piece of fresh root ginger
2 cloves garlic
900ml of chicken stock (if you are very sensitive to onion choose an onion free one)
Salt and Pepper
1/4 teaspoon curry powder (optional)

Method

1. Chop the chives and ginger.

2. Wash the celery and slice.

3. Peel and quarter Parsnips. If the core is woody cut this away before chopping. 

4. Halve the garlic cloves lengthways.

5. Put a couple of tablespoons of garlic infused oil into a large saucepan and heat. Add all your chopped ingredients (including the curry powder if using) cook around 10 minutes with the lid askew. 


6. Add the stock to the pan and bring to the boil. 

7. Reduce the heat and simmer for 10 minutes with the lid on.

8. Take out the garlic halves

9. Liquidise the soup.

10. Pour liquid back into saucepan and season.

11. Warm up and serve