Quinoa Veggie Soup (Low-Fodmap)
This is a great soup on a cold winter day or when you feel in the mood for a warm bowl of sunshine. It's perfect for those following a low fodmap diet and leaves a full and satisfying feeling.
Servings: 6 people
- 4 Spring Onions, chopped Only the green leaves
- 1 Tbs Olive Oil Extra virgin
- 3 tsp Paprika
- 2 tsp Cumin
- 1.5 tsp Chili Powder I used a low fodmap brand- Casa de Sante
- 6 medium-large Carrots, chopped or 72 baby carrots
- 10 cups Water
- 15 oz Diced Tomatoes
- 6 oz Tomato Paste
- 3 Tbs Tamari Sauce Gluten-free soy sauce
- 3 Tbs Lemon juice
- 1 Tbs Maple Syrup
- 1 tsp Salt
- Black pepper, to taste
- 1 cup Quinoa, rinsed
- 6 cups Spinach, stemmed or greens of choice
- Add olive oil to a large cooking pot.
- Add carrots and let cook for 3 minutes, stirring continuously over medium heat.
- Add paprika, cumin, chili powder and 4 cups of water.
- Put a lid on the cooking pot and let cook for about 10 minutes over medium heat. Stir occasionally.
- Take the stems off of your spinach or greens of choice.
- After 10 minutes, add the rest of the ingredients and stir. Replace the lid on the cooking pot and bring it to a boil then reduce heat to medium-low and let simmer for 30-35 minutes.
- Test soup and add pepper or salt if needed.
- Serve with vegan sour cream or cheese.
This recipe was inspired by Eat Health Eat Happy. You can find the original recipe here. I loved this recipe for providing me with a full stomach without the pain and discomfort. I did change the recipe slightly, but either way. It was really delicious. Enjoy!