Low FODMAP green soup

• porce: 2 servings
• aktivní čas: 10 minutes
• celkový čas: 20 minutes

Ingredience

75 g (1 large bunch) coriander, roots and leaves but thoroughly washed

75 g spinach

50 g ginger (grated)

Up to 1 bunch spring onion greens

20 ml (1 tablespoon)* oil or garlic infused ghee

5-6 makrut lime leaves (woody stem removed)

30-50 g gluten free miso paste

40-60 ml (2-3 tablespoons)* lime juice

400 ml can light coconut milk without inulin

250-500 ml (1-2 cups)* water

Gluten free noodles (cooked and drained)

Tofu or low FODMAP tofu crumbles

Extra spring onion greens or coriander

Chopped peanuts

Pokyny

Boil the kettle and take out two medium heat proof mixing bowls. Place the coriander and spinach in one and a handful of ice in the other.

Pour the boiling water over the greens and allow to wilt for 10-15 seconds. Drain them, then transfer them to the ice bowl and add cool water. Allow to cool while you work on the rest of the ingredients.

Add the remaining ingredients for the soup into your Nutribullet or high powdered blender.

Drain the blanched greens, then add them to the blender too.

Blend until the soup is smooth or reaches your desired consistency.

Once you’re happy, pour the soup into a medium size pot and place over a low medium heat. Add water as you see fit (250-500ml) and add any additional seasoning as necessary.

Serve warm alone, with the optional ingredients or with whatever else you fancy.