This is a low FODMAP recipe - so no garlic and onions, although the stock may have some (unless you make your own!). You can add extra veggies to this if you wish.
I use:
3 stalks of shallots finely chopped
1 Carrot – peeled and diced
1 Stick of Celery, chopped
1 litre (4 1/4 cups) of GF Chicken or vegetable stock
1/2 a medium Pumpkin
You may wish to add some potato or sweet potato! I usually will add 1 potato or 1 small sweet potato - add these when you cook the shallots, carrot, and celery.
Method:
Bring the stock to a simmer in a saucepan, and add the shallots, carrot, and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)
Remove from heat and blend using a stick mixer or food processor
You can add a bit of butter for creaminess, or a bit cream (if your stomach does dairy). If the mixture is to thick, simply add a bit of water.
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