Low FODMAP tomato soup - George Eats

Name: Low FODMAP tomato soup - George Eats
Total time: 50 min
Ingredients: 60 ml (3 tablespoons* garlic infused ghee or oil, see notes section); 1 bunch spring onion greens (chopped (75g)); 1 bunch of basil (chopped and woody stems removed (75g)); 100 g beetroot (chopped into small pieces); 750 g Kent or Japanese pumpkin (skin removed and chopped into small/medium pieces (see notes)); 500-1000 ml (2-4 cups)* water or low FODMAP vegetable stock, as needed; 40 ml (2 tablespoons)* Tamari or gluten free soy sauce; 40 ml (2 tablespoons)* balsamic vinegar, lemon juice or red wine vinegar; 2 tablespoons* dried oregano; Seasoning (to taste); 10-20ml (1/2 – 1 tablespoon)* maple syrup or sweetener of choice (this will depend on how sweet your pumpkin is); Extra lemon juice (to taste); 250-500 ml low FODMAP stock or water (to reach your desired consistency); Lactose free cream (to finish (see notes for dairy free/vegan options)); Basil (for garnish)

georgeats.com

Low FODMAP tomato soup that actually contains no tomatoes at all. Easy to make, packed with flavour and a great low fructose dinner.

View full recipe on georgeats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgeats.com.

Share this recipe:

Ingredients

60 ml (3 tablespoons* garlic infused ghee or oil, see notes section)
1 bunch spring onion greens (chopped (75g))
1 bunch of basil (chopped and woody stems removed (75g))
100 g beetroot (chopped into small pieces)
750 g Kent or Japanese pumpkin (skin removed and chopped into small/medium pieces (see notes))
500-1000 ml (2-4 cups)* water or low FODMAP vegetable stock, as needed
40 ml (2 tablespoons)* Tamari or gluten free soy sauce
40 ml (2 tablespoons)* balsamic vinegar, lemon juice or red wine vinegar
2 tablespoons* dried oregano
Seasoning (to taste)
10-20ml (1/2 – 1 tablespoon)* maple syrup or sweetener of choice (this will depend on how sweet your pumpkin is)
Extra lemon juice (to taste)
250-500 ml low FODMAP stock or water (to reach your desired consistency)
Lactose free cream (to finish (see notes for dairy free/vegan options))
Basil (for garnish)