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.
- 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.
Serving: 6gCalories: 220kcalCarbohydrates: 39gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 1325mgPotassium: 1064mgFiber: 7gSugar: 11gVitamin A: 16132IUVitamin C: 28mgCalcium: 128mgIron: 5mg