What do I miss more from my old, unaware, high FODMAP lifestyle than my weekly leek and potato soup? Maybe only my daily avocado… sad story! 🙁
I am a real soup person, as you might already know. Soups are great because: 1) they combine carbs and veggies, so I can get both from just one dish (in theory, you can even throw in your protein as well, but I usually prefer having my protein as a separate dish); 2) they’re typically low in calories, so they fill me up without making me feel guilty; 3) they’re warm and easy to digest; 4) they’re so fun to make!
As Autumn is approaching, I decided to challenge myself by creating one soup a day for the first week of October. On Monday, I made my signature “Mung Beans and Kale” soup (which you can find in my FREE ebook, see the link below). On Tuesday, I came up with my Thai Sweet Potato and Courgette Soup. Yesterday (Tuesday), I felt inspired to try out something new, something that could finally replace my beloved-but-forbidden Leek and Potato soup.
Here’s the recipe (serves 3-4):
- 3 medium-small Potatoes
- 1 small Sweet Potato
- 2-3 cups Fresh or Frozen Spinach (I used frozen)
- 1 Carrot
- 1 Spring Onion (the green part only)
- 3 cups Fresh, Filtered Water
- Himalayan Salt,
- Nutmeg
- Parmesan Cheese (or Nutritional Yeast, for a vegan alternative)
Chop carrot and spring onion.
Place them into a pot, add water and salt and cover with a lid.
Bring to a boil.
In the meantime, chop potatoes and your sweet potato and add to the boiling pot. Add in your frozen spinach,* cover and reduce heat to low.
Simmer for 15-20 minutes. Blend to reach your desired consistency (I left some potato chunks and spinach bits, as I prefer it this way, but you can make it creamier, if you like).
*If you’re using fresh spinach, you want to add it towards the end of your cooking process, or it’ll overcook.
Adjust salt and nutmeg, and garnish with nutritional yeast. Enjoy! 🙂
I had it with my BBQ Marinated Tofu and I loved it! 😉