Gluten Free | Dairy Free | Low FODMAP | Low Carb
I always think soup can seem like a super boring option when it comes to meal time, but pair a bowl of my Veggie Immunity Soup with a slice of buttered toast and it’s heavenly. Packed with plenty of immunity boosting nutrients (Vitamin A and Vitamin C), one bowl of this and you’ll already be feeling robust! The fresh ginger gives plenty of punch and clears your sinus’ in no time.
1½ litres (1500ml) stock*
4 carrots, chopped
2 capsicums, chopped
2 cups pumpkin (Jap / Kent), chopped
½ cup spring onion (green ends only), chopped
1 cup flat leaf parsley, chopped
1 teaspoon chilli, chopped (optional)
2 tablespoons ginger, grated
¼ cup thyme
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic oil
Pour the stock into a large pot and place on the stove over a medium heat.
Chop carrots, capsicum, pumpkin, spring onion, parsley and chilli. Grate the fresh ginger and separate thyme leaves from stem.
Add all the ingredients to the pot and stir.
Turn the stove heat up and bring the soup to a boil. Then reduce the heat to low and simmer, covered until the vegetables are tender – approximately 30-40 minutes.
Serve hot with gluten free bread smothered in butter and fresh parmesan cheese. Enjoy!
*I used the FODMAPPED FOR YOU chicken stock, to keep this recipe low FODMAP as it contains no onion or garlic but you could use whatever you like.