Today I’m back with another soup recipe. I know lots of you enjoyed my belly rest and repair soup which sounds fancy but really is my favourite soup to make when my belly is NOT happy.
Today is another recipe that I batch cooked after eating way too much over Christmas.
This year I learned that stuffing is really not my friend at Christmas time and I have been struggling with upset stomach and indigestion for days!
I decided to make a big batch of soup to give my digestion a bit of a helping hand and I genuinely feel so much better already.
It contains plenty of root veggies, which go mushy when cooked which means they’re gentle and soothing.
It uses low FODMAP bone broth (I was gifted this from Borough Bone Broth) (or you can use low FODMAP stock cubes if cheaper) but if you’re not on the low FODMAP diet than regular broth is fine! Along with turmeric and black pepper for a bit of a kick. If you follow this blog then you’ll know I put turmeric in everything!
I made this recipe in a soup maker but the beauty of this one is the vegetables will soften enough anyway that you can just cook a little longer on the hob and then just add any blender.
Is this dairy free parsnip and carrot turmeric soup vegan?
This recipe isn’t vegan, purely because I use bone broth. I’ve talked about the benefits of bone broth on here before but you can now buy vegan bone broth or of course, use veggie stock cubes.
The rest is vegan and I use almond milk in this instead of regular milk.
Is this dairy free parsnip and carrot turmeric soup suitable for a low residue diet?
Some of you who follow my blog are on a low residue diet. Low residue doesn’t mean no vegetables. When peeled, all the root vegetables in this dish are suitable for a low residue diet but you might want to add more potato and reduce the quantities of parsnip and carrot if you’re particularly sensitive.
Is this dairy-free parsnip and carrot turmeric soup suitable for a low FODMAP diet?
Yes, this recipe is suitable for the low FODMAP diet. I used LOW FODMAP organic chicken bone broth but you can also use low FODMAP stock cubes. Sweet potato is the only ingredient to be mindful of but the serving/portion sizes in the recipe are within safe limits. If you’re on the low fodmap diet, you might find this post useful.
What if I’m not on the low FODMAP diet?
This recipe will still taste great (in fact, I’d argue a little better as I personally prefer the taste of non-low fodmap broth than low-fodmap broth!) It really is for anyone who is looking for an easy to digest soothing soup recipe, whether you have Crohn’s like me, IBS or have just overdone it.
Can I make it without a soup maker?
Yes. I personally cooked all my vegetables before putting it into my soup maker (I have a new soup maker so wasn’t sure how well it would handle raw vegetables). The beauty of root vegetables is that after about 20 minutes they will soften easily so its very easy to blend this soup using a hand blender, blender or food processor.
Do I have to use bone broth?
You don’t have to use bone broth but bone broth has a much higher concentration of chicken and the goodness of bone broth compared to using a stock cube. The flavour is richer with bone broth but stock cubes work just fine-you just don’t get as many health benefits.
What if I’ve added too much turmeric?
You probably won’t notice when you eat but if it a bit spicy then a dollop of coconut cream works really well for this.
How long can I keep it in the fridge?
I kept this for 3-4 days in the fridge no problem; I haven’t frozen this one but have frozen my other soups no problem.
Low Fodmap Carrot, Parsnip and Turmeric Soup
This low FODMAP gluten and dairy-free soup is made with belly friendly bone broth, parsnip, sweet potato and turmeric.
Ingredients
- 2 medium sweet potatoes
- 2 medium carrots
- 1 large potato
- 2 teaspoons of turmeric
- A pinch of black pepper
- 1 parsnip
- 350mls of chicken bone broth (I used a low fodmap one or alternate for stock)
- 50mls of dairy free milk (I use almond milk)
Instructions
1.peel and chop carrots, potatoes, sweet potato, and parsnip.
2.add all vegetables to a pan of water, bring to boil and simmer for around 20-25 mins (or until vegetables are soft)
Once soft, either:
3.add to soup maker with bone broth, almond milk and turmeric and enter program.
4.drain vegetables. In a blender or food processor, add cooked vegetables, broth, almond milk and turmeric. Blend until smooth and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 173 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 231mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 5g Sugar: 7g Sugar Alcohols: 0g Protein: 8g
Other useful posts and recipes
Tomato and roasted red pepper soup