Carrot and Ginger Soup Recipe from the Gut Feeling Cookbook
If you’re looking for a nourishing soup recipe that’s easy to make, then this is it. The sweetness of the carrot fused with the ginger and a hint of mustard makes this rich soup delightful and warm, perfect for when you’re feeling a bit run down, especially in cold weather.
To complete the experience, serve with 100% sourdough spelt bread. Remember, you can eat up to 50g of natural cow’s milk yogurt or Greek yogurt at a sitting as long as you don’t have FODMAPs elsewhere in the meal. Like all the soups in this chapter, this is a great option for lunch in the office.
– 1 level tsp mustard powder
– 2.5cm piece of fresh ginger, peeled and grated
– Salt and freshly ground black pepper
– 1 litre homemade low FODMAP stock
– 600g/6 medium carrots, chopped
– 60g/1 celery stick, finely sliced
– fresh parsley, to garnish
– 1 tsp black or white sesame seeds, to garnish
– 50g per person Greek yogurt,
1. Add the mustard powder, ginger, salt and pepper to 3 tablespoons of the stock and cook for 5 minutes, stirring.
2. Stir in the carrots and celery, then pour in the remaining stock and simmer gently for 30–40 minutes, until the vegetables are tender. Blend until smooth.
3. Garnish with the parsley, sesame seeds and a swirl of Greek yogurt, if using.
Gut Feeling Cookbook is full of delicious low FODMAP recipes to soothe the symptoms of a sensitive gut. Following the low FODMAP diet can leave people at a loss as to how to eat well without using staples such as bread, pasta, dairy, onion and garlic. Paula Mee and Lorraine Maher have brought a book that changes all of that. Paula Mee has recently completed low FODMAP training in Kings College, London. She has a dietetic clinic in Blackrock and her own nutrition consultancy. Lorraine Maher is dedicated to helping people achieve the right diet for them, has a particular interest in the management of IBS and completed her Low FODMAP training in King’s College London in 2013.