If you are anything like me, your digestive system has said "games over!" you're love of garlic goes out the window and you say goodbye to hot summer days and endless cold watermelon. And even when you are super good and try your absolute best, there are still those days where you are left wondering, "what the hell did I eat today?" The bloating transforms into inscrutable pain and you start reaching for the peppy tea to help calm everything down again, yet you know, it will be a few days before everything is back to normal, and that is on the proviso you don't stuff up again.
A vegan low fodmap diet can be extremely tricky to navigate when you are first starting out. There are does and don'ts that take a bit of time to remember, without having to reach for the Monash fodmap app before every bite you take. But a godsend this app is. I'd be lost without it.
It has hit with winter hard here and I have been dreaming of cups of soup, but 'REAL' cups of soup, not just the packet variety. I'm no chef, but damn, this one that I have made is sensational and fills all the cravings of a mid arvo hunger attack AND I didn't even have to consult my chef - I just sent a picture at the end saying "See look what I just did."
The best bit is - it's totally my style of recipe - I didn't weigh a single thing.
Shelby's Winter Cup of Soup - Recipe
Ingredients
Carrot - diced
Sweet potato (or potato) - diced
Pumpkin - diced
Grated Cucumber
Frozen Corn
Chicken Stock Powder (Massel's Vegan Low Fodmap) and water
Soy Sauce - splash or 2
Gluten Free Fettucine - broken into thirds
Spinach Leaves - added at the end
Salt and Pepper
I sautéed the vegies for 5 or so minutes at the beginning just to get the cooking started then added the stock, guage how long you let it simmer prior to pasta by stabbing a carrot with a fork, remember, your vegies will continue to cook while the pasta is.
I trust that you are semi familiar with a kitchen to start with and know that when cooking the pasta in the soup mix you need to compensate and add extra water and strengthen the stock to allow for evaporation of liquid.
I started making it just one mugs worth at a time, then worked out it was better to have a container of it in the fridge on standby ready for snacks and or meals.
To jazz this right up and turn it into a meal, simply add a toasted slice of a good quality sourdough or ciabatta, the holier the better.
Enjoy!
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