Tuesday 10 April 2012

Low FODMAP Minestrone Soup


You can put together this soup with cupboard ingredients and any leftover veggies. I blend it for my vegetable fussy kid and it always goes down a treat!

Ingredients:
  • 1 carrot, diced
  • 1 celery stick, chopped
  • 1 potato,diced
  • 1 can chopped tomatoes
  • 1 tblsp tomato puree
  • 1 tsp sugar
  • 1 and ½ l vegetable or chicken stock
  • 100g gluten free spaghetti, cut into pieces
  • 1 cup of frozen peas or frozen green beans
  • salt and pepper

Method:

Bring the stock to the boil and add the carrot, celery, potato, tomatoes, tomato puree, and sugar. Simmer at a medium heat. After 10 minutes add the spaghetti and the frozen vegetables. Cook for a further 15 minutes or until the vegetables are cooked. Season to taste.

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