Recipe Of The Week: Low FODMAP Creamy Pumpkin & Sweet Potato Soup

FODMAP Friendly Recipe of the Week:

Low FODMAP Creamy Pumpkin And Sweet Potato Soup

It’s well and truly soup season!

The winter weather here in Melbourne is chilling us to the bone. If you’re looking for something warm n’ hearty, this low FODMAP winter warmer is definitely the way to go.

Get the ‘thumbs up’ from the family, with this low FODMAP Creamy Pumpkin & Sweet Potato Soup recipe. It’s delicious comfort food that warms the soul, without giving you any tummy troubles afterwards. It also freezes well for those evenings when you really don’t have a whole lot of time to cook something up from scratch.

Read on to get your low FODMAP soup fix sorted this evening!

Serves: 4

Ingredients: 

• 400g Sweet Potato (100g Each)
• 300g Kent Pumpkin (75g Each)
• 1 Large Carrot
• 1 Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
• 1 Tsp Butter
• 6g San Elk Low FODMAP Vegetable Stock made up with 500ml water
• 1/3 Cup Liddells Lactose Free Cream Cheese
• 1 Cup Lactose Free Milk
• Salt And Pepper To Taste
• Fresh Coriander And Parsley For Garnish

Steps:

1. Chop sweet potato, kent pumpkin and carrot into 2cm pieces.
2. Heat butter and garlic infused oil in a deep saucepan.
3. Add chopped vegetables into pan and pour low FODMAP chicken stock into saucepan, bring to boil, then reduce to simmer.
4. Cover for 30 minutes.
5. After cooling slightly, use stick blender (or food processor) to puree softened vegetables until smooth.
6. Add lactose free cream cheese and milk to soup, continue to blend until mixture is homogenous.
7. Add salt and pepper to taste.
8. Garnish with fresh coriander and parsley.

FODMAP Friendly Certified products used in this recipe:

Cobram Estate Garlic Infused Extra Virgin Olive Oil

San Elk Artisan Low FODMAP Vegetable Stock

Liddells Lactose Free Cream Cheese