Low FODMAP Summer Garden Vegetable Soup

Name: Low FODMAP Summer Garden Vegetable Soup
Ingredients: 1/4 cup (60 ml) olive oil; 2 whole garlic cloves, (peeled); 1 cup (48 g) finely sliced leeks, (green parts only); 1/4 cup (16 g) finely chopped scallions, (green parts only); 8 cups (2 L) Low FODMAP Vegetable Broth, homemade or purchased; 1 pound (455 g) red potatoes, (scrubbed and cut into large bite-sized pieces); 2 medium carrots, (peeled and cut into bite-sized pieces on the diagonal); 12 ounces (340 g) plum tomatoes, (cored and chopped); 6 ounces (170 g) green beans, (ends trimmed, cut into thirds); 1 medium zucchini, (ends trimmed away, cut into quarters lengthwise, then cut into bit-sized chunks); 1 cup (164 g) yellow corn kernels, (fresh off the cob); 1/2 large fennel bulb, (stalks and fronds discarded, cut into 1/2-inch (12 mm) wide slices); 2 ounces (55 g) kale, (tough stems removed, torn into large bite-sized pieces); 3 ounces (85 g) piece of rind of Parmesan cheese ((omit if vegan)); Kosher salt; Freshly ground black pepper; Low FODMAP Basil Pesto, (optional)

www.fodmapeveryday.com

Our summer garden vegetable soup is jam packed with low FODMAP veggies and is safe to enjoy even during Elimination. (We make it in winter, too!)

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Ingredients

1/4 cup (60 ml) olive oil
2 whole garlic cloves, (peeled)
1 cup (48 g) finely sliced leeks, (green parts only)
1/4 cup (16 g) finely chopped scallions, (green parts only)
8 cups (2 L) Low FODMAP Vegetable Broth, homemade or purchased
1 pound (455 g) red potatoes, (scrubbed and cut into large bite-sized pieces)
2 medium carrots, (peeled and cut into bite-sized pieces on the diagonal)
12 ounces (340 g) plum tomatoes, (cored and chopped)
6 ounces (170 g) green beans, (ends trimmed, cut into thirds)
1 medium zucchini, (ends trimmed away, cut into quarters lengthwise, then cut into bit-sized chunks)
1 cup (164 g) yellow corn kernels, (fresh off the cob)
1/2 large fennel bulb, (stalks and fronds discarded, cut into 1/2-inch (12 mm) wide slices)
2 ounces (55 g) kale, (tough stems removed, torn into large bite-sized pieces)
3 ounces (85 g) piece of rind of Parmesan cheese ((omit if vegan))
Kosher salt
Freshly ground black pepper
Low FODMAP Basil Pesto, (optional)