Although it’s October, autumn hasn’t officially arrived in London yet.
However, we’ve already started accompanying our dinners with a soup, as we always do when the weather gets colder. We love cooking soups for dinner for 2 reasons:
1) it’s a way of eating warm, comfy food, without adding extra calories to our meal;
2) it’s a fun and easy way to combine carbs and veggies together, so that I don’t have to bother too much thinking about a side dish.
Tonight I’m planning to cook something I’ve never done before: a Low-FODMAP version of a Thai-style sweet potato soup. And, in case you’re wondering, I’m going to have baked tofu as a main.
As many IBS sufferers, I don’t tolerate sweet potatoes in big amounts; for this reason, I’m going to add some courgettes (which I tolerate quite well) to my soup, to enhance its texture, without overloading it with high FODMAP foods.
INGREDIENTS:
2-3 small Sweet Potatoes
1 large Courgette (use 1 medium courgette, if you don’t tolerate them very well)
1 medium Carrot
3 green Spring Onion stalks
1 inch Ginger
1 tsp Turmeric
1 tsp Cayenne Pepper
1/4 tsp Black Pepper
Himalayan Salt
3 cups Water*
2 tsp Coconut Oil
1 tsp Tamari
Fresh Coriander
Fresh Lime Juice
*If you tolerate it, swap half the water for coconut milk
Chop sweet potatoes, carrot, ginger and spring onion stalks.
Place in a pot, pour water (and coconut milk) and add spices (except black pepper) and salt.
Place the lid and bring to a boil.
In the meantime, chop your courgette.
As the water starts boiling, add in the chopped courgette, place the lid back, reduce the heat to low, and simmer until vegetables are tender.
Blend to reach a smooth cream.
Pour your soup into two bowls, garnish with coconut oil, Tamari, black pepper, fresh coriander and fresh lime juice. Enjoy!
I edited this post after making the soup and to confirm its absolutely nice taste. Unfortunately, I didn’t have any fresh coriander, so I garnished our soups with fresh rocket instead (it’s not quite the same, I know…). We loved it anyway! 😉