low fodmap soup

Our Vegan No FODMAP Root Vegetable Soup combines several hearty, delicious root vegetables, all of which contain NO FODMAPs! This creamy, rich soup also happens to be vegan.Low FODMAP Servings Size Info: Makes about 7 cups (1.7 L); 3 to 4 servings

Vegan No FODMAP Root Vegetable Soup

Low FODMAP Garlic-Infused Oil, (made with olive oil,

(64 g) roughly chopped scallions, (green parts only)

(trimmed,

(720 ml) Low FODMAP Vegetable Broth

(240 ml) unsweetened almond milk

Kosher salt

black pepper

(sage, thyme or nothing at all!)

Heat oil in a large Dutch oven over low-medium heat and add the scallions. Sauté until softened then add carrots, parsnips, potatoes and broth. The broth should cover the vegetables. If it does not, add more (if you have ior top off with water. Cover and bring to a simmer and cook for about 20 minutes or until vegetables are tender when pierced with a knife.

If you have an immersion blender, purée the soup right in the pot. If not, transfer the soup to a blender in batches and blend until smooth. Take care as the soup is hot; follow your blender manufacturer’s instructions.

Add the almond milk and blend until smooth. Taste and adjust seasoning, which will largely depend on the flavor of the broth that you began with. Heat to desired temperature and serve. You can garnish with fresh herbs if you like, but it is not necessary. The pure, sweet, earthy flavor of the root vegetables is so fabulous unadorned, that the garnish is truly an extra. Our Vegan No FODMAP Root Vegetable Soup can be refrigerated in an airtight container for up to 3 days.

One pot + eight ingredient Carrot Tomato Soup ready in under 30 minutes! Gluten Free + Low FODMAP + Vegan

Low FODMAP Carrot Tomato Soup

olive oil

(3 g)ginger

(450 g) carrots, peeled and chopped into 1 inch slices

(680 g)tomatoes

oregano

salt

(500 ml) low FODMAP vegetable stock*

bay leaf

(15 g) nutritional yeast yeast

In a large cooking pot, add the olive...

In a large cooking pot, add the olive oil on a medium heat. When the oil is hot, add the ginger and carrot. Sautee a minute.

Add the tomatoes, oregano and salt. Stir. Add the...

Add the tomatoes, oregano and salt. Stir. Add the vegetable stock, bay leaf and nutritional yeast if using. Stir until fully mixed.

Bring to a boil, then reduce heat down...

Bring to a boil, then reduce heat down to simmer. Cover and let simmer for 15-20 minutes or until carrots are fork tender.

Remove the pot from the heat and fish...

Remove the pot from the heat and fish out the bay leaf. Use an immersion blender to process until smooth. Season with salt and pepper to taste.

If you don't own an immersion blender you...

If you don't own an immersion blender you can can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/yz7zgmk509zc2dxnvfox.mp4

Low FODMAP Tomato Carrot Soup

This Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot TurmericGinger Soup is a delicious, wholesome, and warming soup that will sooth your stomach and keep you satiated. This recipe is low-FODMAP, paleo, Whole30 compliant, gluten-free, grain-free, dairy-free, vegetarian, and sugar-free.

Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot Turmeric Ginger Soup

carrots, peeled

tbsp olive oil

tsp dried turmeric

thumbs fresh ginger

rosemary, de-stemmed

tsp cinnamon

chicken or vegetable broth,

13.5 oz can coconut milk, room temperature

tsp salt

tsp pepper

Greek yogurt, use lactose-free

parsley

Depending on the thickness of peeled carrots, cut them in half lengthwise and widthwise. If they are already pretty thin, just cut in half lengthwise.

Place carrots on a baking sheet and drizzle with olive oil.

Roast carrots in oven until tender, about 20 minutes.

In a food processor, add all ingredients.

This soup is so delicious! I have been suffering with bloating and right now my tummy is warm and relaxing finally. Thank you so much!

This is a New England style Low FODMAP Clam Chowder to satisfy your soup yearnings!Low FODMAP Serving Size Info: Makes about 10 cups (2.4 L); serves 8

Low FODMAP Clam Chowder

(480 ml) water

bacon

unsalted butter

Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)

(54 g) finely chopped leeks, (green parts only)

(48 g) finely chopped scallions, (green parts only)

celery,

thyme leaves

(910 g) russet baking potatoes (peeled and

(480 ml) lactose free heavy cream, (at room temperature)

Finely chopped fresh flat leaf parsley

chives

For the Broth: Scrub the clams well to remove any grit with cool water. Place clams in a very large stockpot along with the 2 cups (480 mof water. Cover and bring to a low boil over medium heat; after 5 minutes stir the clams with a sturdy wooden spoon to get the ones on top down to the bottom and vice versa. Cover and cook for about 5 minutes more or just until clams open. Timing will vary depending on size of clams; some will open fully while others will only open a tiny bit, which is fine. Remove from heat. If any clams remain shut tight, discard them.

Use tongs to pick the clams up one by one, tipping any captured broth in the shells back into the pot. Place clamshells with clams in strainer. Some clams will have fallen out of their shells into the broth, which is okay. Pick clams out of shells in strainer and place on a cutting board and use tongs to remove any loose clams from broth and place them on cutting board, too. Discard shells. The clams can cool briefly before chopping, while you strain the broth.

Set a wire-mesh strainer lined with a double-layer of cheesecloth over a large measuring cup. Pour broth through cheesecloth; there might be some grit, which you will capture and leave behind. (The grit will be on the bottom of your cup and you can also stop short of pouring out that last grit-filled bit for extra insurance). Set broth aside momentarily.

Chop the clams on the cutting board and refrigerate until needed.

For the Chowder: Wipe out the original stockpot and add bacon. Cook over low-medium heat to render the fat and cook until bacon is crisp. Remove bacon bits and reserve, draining on paper towels. Add butter and oil, chopped leeks, scallions, celery and thyme and sauté gently over low-medium heat for about 5 minutes or until vegetables are soft but not browned.

Taste the strained broth. If it is very strong it will have a very briny, salty flavor, in which case I suggest using part water and not all of the broth. You have to use your taste buds here. Remember that you will be adding cream later, so that flavor will be tempered regardless, but if it is very strong you will know it!

You need a total of 4-cups (960 mof liquid, either all broth or part broth and part water. Add the 4-cups (960 mliquid to the pot along with the potatoes and bay leaf. Cover the pot and bring to a low boil over medium-high heat and cook until potatoes are soft, about 10 to 15 minutes. Use the back of a wooden spoon or a potato masher to mash some of the potatoes right in the pot. Their starch will add richness to the chowder.

Add the reserved bacon, chopped clams and the cream and heat over low heat until very hot, but do not boil. Taste and add pepper as desired. Soup is ready to serve but improves after it sits for an hour. Serve with parsley and chives sprinkled on top. The un-garnished chowder can be refrigerated overnight and reheated very gently without simmering or boiling; the flavors (particularly the saltiness and clam essencmight intensify, which you can address by adding more water or cream.

Creamy, comforting and oh-so-good, this 5-ingredient Low FODMAP Greek Lemon Chicken Soup is a satisfying simple meal.

Low FODMAP Greek Lemon Chicken Soup

chicken broth

arborio rice

chicken

lemon juice (about 2 lemons)

Salt and pepper

Add broth and rice to a soup pot and bring to a boil over high heat. Reduce heat to medium and simmer until rice is cooked about 15-20 minutes.

Place egg yolks into a medium bowl and beat lightly with a whisk. While continuing to whisk, slowly(!) pour about 1 cup of hot broth into the beaten eggs. Then slowly whisk mixture back into the rice mixture.

Add chicken and lemon juice to rice. Cook for five minutes or until everything is warm. Season with salt and pepper

Serve soup warm topped with optional garnishes.

Thank you so so much for this recipe! I’m just starting the elimination phase, it’s 10 degrees outside and I needed comfort food!! It was amazing!

I have made this sooo many times - and about to make it again for dinner tonight as my 30 year old son just asked if we could have it for dinner!!  I am new to trying to understanding my gut issues, but this dish is just what my belly needs, and apparently both my boys think it's utterly delicious comfort food too!  Thank you so much!  Will spend some time exploring more of your recipes.

I just made this recipe for the first time. I followed the instructions EXACTLY as written. OMG...this is absolutely delicious!!! I miss being able to eat creamy soups and this hits the spot!

I’m not sure what I did wrong. I followed the recipe. The soup turned out dreadfully and we had to throw it away. I don’t think that’s happened to me in years. It had a strong taste of egg yolk. Just awful. Sure I did something wrong. So sad because I love this soup and used to eat it all the time at a Greek restaurant when I lived in Germany.   Oh well.

This soup was so easy and turned out wonderfully! I love lemon in soup and it was just perfect. Thank you for this recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1533236559/cwsdepytsmfwgzxsfgqh.mp4

Creamy, comforting and oh-so-good, this Low FODMAP Greek Lemon Chicken Soup is a delicious way to warm up!

Cozy up to a bowl of this comforting Low FODMAP Chicken Noodle Soup. This easy recipe uses just 8 ingredients and is ready in about 30 minutes.

Low FODMAP Chicken Noodle Soup

carrots,

low FODMAP chicken broth (see note)

fresh thyme (or ½ teaspoon dried thyme)

brown rice pasta (I use elbow macaroni

lemon juice (about 1 lemon)

Heat oil in a Dutch oven (or soup pot with lid) over medium to medium-high heat. Once hot, add carrots and celery. Saute for 5 minutes, stirring occasionally.

Stir in chicken broth, thyme, and pasta. Cover and bring to a boil. Then reduce heat and simmer for 10 minutes or until pasta is cooked. Cooking time will vary depending on the pasta used. 

Add in chicken and lemon juice, cooking until warm. Season with salt and pepper. The amount of salt needed will vary greatly depending on the broth used, as well as your taste and nutritional preferences. 

Serve soup warm topped with optional parsley.

My family loved it. I have made it a few times. I got carried away w the lime once and I wont do that again. I liked it bc it tasted more Thai but my son was like noooooo. But the recipe as is is very good! I'm making it right now too. Thank you!

love this soup, I found this recipe very straightforard which is a pleasant change. I make my own chicken stock /broth as I couldnt source a low fodmap one. I can only find vermicelli rice noodles and they are fine. Thanks for this great recipe, I am struggling with IBS and find it difficult to find easy and tasty recipes.

Such a delicious &amp; easy recipe! Thank you.

Rich and creamy with a hint of smoky flavor, this low FODMAP version of leek and potato soup can be easily made in the Instant Pot or slow cooker and is dairy-free, Paleo, Whole30 as well as majorly delicious.

Low FODMAP Leek and Potato Soup with Bacon (Instant Pot / Slow Cooker)

leek (dark green leaves only, thinly sliced*)

red potatoes

sea salt

thyme thyme leaves

½ teaspoon smoked paprika

coconut cream*,

chives and freshly-ground black pepper (optional, for garnish)

Sauté bacon

Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Add chopped bacon to the pot, and sauté until crisp, about 8 minutes. Using a slotted spoon, remove bacon pieces to a plate covered in paper towel, leaving the bacon fat in the pot. Set bacon aside.

Sauté leeks

Add garlic-infused oil to the pot and swirl to coat. Add leeks and sauté for 3 minutes, stirring frequently.

Add broth and scrape

Hit “Cancel” on the Instant Pot. Add 1 cup of the chicken bone broth, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula). Add the remaining 2 cups of broth.

Add herbs and spices

Add dried chives, salt, pepper, thyme, and smoked paprika to the pot and stir. Add chopped potatoes and stir again to distribute evenly in the broth.

Pressure cook

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 10 minutes.

Blend

Once the cooking cycle has completed, quick release the pressure. Open lid and allow the soup to cool for a few minutes. Using an immersion blender, carefully blend the soup to your desired consistency, leaving some of the soup chunky or blending the soup until just smooth (do not over-blend).

Add remaining ingredients

Add coconut cream and 2/3 of the reserved bacon to the soup and stir. Taste the soup and adjust seasonings as desired. Chop the remaining 1/3 of the bacon into small pieces. Garnish with the chopped bacon, fresh chopped chives and/or freshly ground black pepper (optional). Serve and enjoy.

Instant Pot Instructions:

Place a large skillet with high sides or a dutch oven on the stove top on medium heat. Add the chopped bacon pieces and sauté until crisp, about 8 minutes. Using a slotted spoon, remove bacon to a plate covered in paper towel, leaving as much fat in the skillet as possible.

Add garlic infused olive oil to the skillet and swirl to coat. Add leeks and sauté for 3 minutes, stirring frequently. Pour 1 cup of the chicken bone broth into the skillet and scrape up anything on the bottom of the pan. Remove skillet from heat.

Pour into slow cooker

Carefully pour skillet contents into a slow cooker (I use a 6-quart Crock-Pot), using a heat-resistant spatula to scrape every bit of soup into the slow cooker. Add the remaining 2 cups of chicken broth to the slow cooker.

Add dried chives, salt, pepper, thyme, and smoked paprika to the slow cooker and stir. Add chopped potatoes and stir again to distribute evenly in the broth.

Slow cook

Set slow cooker timer for 8 hours on low or 5 hours on high.

Once the cooking time is finished, turn off slow cooker and remove lid, allowing the soup to cool for a few minutes. Using an immersion blender, carefully blend the soup to your desired consistency, leaving some of the soup chunky or blending the soup until just smooth (do not over-blend).

Top 7 low fodmap soup recipes from across the web

The most viewed low fodmap soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan No FODMAP Root Vegetable Soup

Low FODMAP Carrot Tomato Soup

Low-FODMAP Anti-Bloat and Anti-Infl...

Low FODMAP Clam Chowder

Low FODMAP Greek Lemon Chicken Soup

Low FODMAP Chicken Noodle Soup

Low FODMAP Leek and Potato Soup wit...

Top 7 low fodmap soup recipes from across the web

The most viewed low fodmap soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan No FODMAP Root Vegetable Soup

Low FODMAP Carrot Tomato Soup

Low-FODMAP Anti-Bloat and Anti-Infl...

Low FODMAP Clam Chowder

Low FODMAP Greek Lemon Chicken Soup

Low FODMAP Chicken Noodle Soup

Low FODMAP Leek and Potato Soup wit...

The most viewed low fodmap soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine