No FODMAP soup recipes

STMommy ↓

Tue, Oct 20 2020, 9:36 am

I currently only have 3 soup recipes - zucchini dill, butternut squash, and chicken soup. but my family is getting a little bored of this rotation. I'd love some more ideas! It's impossible to find good soup recipes without onion, leek, mushroom, garlic, etc!

ra_mom ↓

Tue, Oct 20 2020, 10:17 am

STMommy wrote:

Vegetable barley or just a chunky vegetable soup.

Can you use broccoli & cauliflower without the stems? Is so, both cauliflower/zuke & broccoli soups are great.

How about lentils?

Do you like potato soup?

Dairy creamy tomato soup?

baltomom

Tue, Oct 20 2020, 10:29 am

I did this a couple of years ago so don't remember exactly what is and is not allowed. But I did saute onions in oil and then remove them before adding the other ingredients so the onion flavor was there though the onions were not.

Good luck!

↑ ra_mom

Sun, Oct 25 2020, 10:12 am

Creamy Zucchini Soup
2 Tbsp oil
4 medium zucchini, with skin, ends trimmed, and cut into chunks
4 cups water
1 Tbsp salt
black pepper
1 tsp dried parsley
1 tsp dried dill
1 pinch dried basil

Heat oil in 4 qt pot over med-high heat. Add zucchini and sauté for 3 minutes. Add water. Bring to a boil. Partially cover pot and simmer 25 minutes.
Add salt, pepper and herbs. Blend with immersion blender until super smooth & creamy.

Cauliflower Mock Potato Soup
2 Tbsp oil
2 large zucchinis, peeled
1 lb. frozen cauliflower florets
4-5 cups water
1 Tbsp salt
white or black pepper

Heat oil in 4 qt pot over med-high heat. Add zucchini and sauté for 3 minutes. Add cauliflower and water. Bring to a boil. Partially cover pot and simmer 25 minutes.
Add salt and pepper. Blend with immersion blender until super smooth & creamy.

You can do the same with a bag broccoli and 4 cups water/barely to cover.

Vegetable Barley Soup
3 small carrots, peeled
1 small parsnip, peeled
1 small zucchini
1/3 cup barley
8 cups water
1 Tbsp salt or more to taste
pepper to taste

Finely shred the carrots, parsnip & zucchini. (The finer the blade, the better the soup.)
Heat oil in 6 qt pot over med-high heat. Add vegetables and sauté for 5-7 minutes. You can also add 2 thinly sliced celery ribs. Add barley and water. Bring to a boil. Lower heat and simmer for 1 hour. Season with salt and pepper to taste.