Okay, so my gut’s been giving me some grief lately. Heard people talking about this low FODMAP diet, figured I’d give it a shot. Soup sounded like a safe bet, something comforting, you know? So, I decided to try making my own low FODMAP soup.
Getting Started
First thing was figuring out what I could actually put in it. Onions and garlic were out, obviously. That’s usually the base for flavor, right? Bit of a challenge. I went through the fridge and pantry.
- Carrots? Yes, those are fine.
- Zucchini? Yep, good to go.
- Potatoes? Okay in small amounts, so maybe just one or two.
- Celery? Nope, gotta be careful there. Skipped it.
- Bell Peppers? Red ones are okay, green not so much. Had a red one.
For flavor base, I thought about the green parts of spring onions or leeks. Found some spring onions, so I planned to just use the dark green tops. For broth, had to check the labels like crazy. So many have onion or garlic powder. Found a simple chicken broth that seemed okay.
Prep and Cooking
Washed everything real good. Chopping veggies is kinda therapeutic sometimes, isn’t it? Diced the carrots, zucchini, the red bell pepper, and peeled and cubed a potato. Carefully sliced just the green tops of the spring onions.
Got my big pot out. Put in a little garlic-infused oil – the oil is okay, just not the garlic pieces. Let that heat up a bit, then threw in the spring onion greens. Stirred them around for a minute, just until they got fragrant.
Then, dumped in all the chopped veggies: carrots, potatoes, bell pepper, zucchini. Stirred it all together for a few minutes, let them soften just a tiny bit.
Poured in the chicken broth. Enough to cover everything well. Added a bit of water too because I like my soup brothy. Brought it up to a boil, then turned the heat down low, put the lid on, and just let it simmer away.
Checked it after about 20 minutes. Potatoes needed a bit longer. Let it go for maybe another 10-15 minutes until everything was nice and tender when poked with a fork.
Seasoning and Finishing Up
Taste test time. It needed something. Added salt, a good amount of black pepper. Thought about herbs. Dried parsley? Yeah, threw some in. Maybe a little dried thyme too. Stirred it up.
Tasted it again.
You know what? It wasn’t bad! It wasn’t the most complex flavor ever without the onion and garlic punch, but it was decent. Comforting. Warm. The veggies tasted like themselves. And the best part? It actually felt pretty good on my stomach later.
So yeah, that was my little low FODMAP soup experiment. Took a bit of careful ingredient checking, but the actual making part was easy peasy. Definitely going to make this again, maybe try different veggie combos next time. Simple stuff sometimes works out just fine.
