Low FODMAP Vegan Broccoli Soup
How to Make It
Step 1
Dice the celery, set it aside. Pour the olive oil into a large saucepan over medium heat. Add the celery and sauté for five minutes.
Step 2
Chop the broccoli into small florets. Add the miso paste and vegetable stock into a jug and stir to dissolve. Add the chopped broccoli to the pan and cover with the vegetable stock.
Step 3
Wash the spinach and kale and remove any tough stems. Bring the pan to a boil and simmer for 5-7 minutes until the stalks are soft. Add the kale and spinach and cook for and further 3-4 minutes until wilted.
Step 4
Transfer the soup contents to a blender or food processor, or use a stick blender. Blend until smooth. Taste the soup, and season with salt and pepper to taste. Ladle into bowls. Grind some black pepper over the top. Garnish with finely chopped chives and a drizzle of good-quality olive oil. Serve immediately.
Ingredients
- Garlic Infused Olive Oil (Low FODMAP Safe) – 2 tbsp
- Celery, raw – 150 g
- Scallions or spring onions, tops only, raw – 10 g
- Broccoli, cooked from fresh – 450 g
- Miso (soybean paste) – 1 tbsp
- Vegetable Stock Cube – 1 serving
- Boiling water – 1.2 l
- Kale, raw – 140 g
- English / True Spinach (Raw) – 100 g
- Salt, sea salt – 0.13 tsp
- Black pepper, ground – 0.25 tsp
- Chives, raw – 1 tbsp, cut pieces
- Extra virgin olive oil – 1 tbsp