LOW FODMAP SOUP RECIPES

Steps:

• 1 Heat oil in a heavy-based saucepan and add onion, garlic, carrots and celery. Gently cook until onions are softened and slightly brown.
• 2 Add lentils, parsnip, stock, bay leaf, thyme and rosemary. Bring to the boil, then reduce heat and simmer gently for about 25 minutes until lentils are tender. Add more liquid (water or stock) if needed.
• 3 At the last minute, add beans and cook until just tender. Remove bay leaf and woody sprigs and season to taste. Garnish with fresh herbs and serve with pita bread.

Steps:

• Lightly spray a large saucepan with oil and set over medium-high heat. Sauté onion for 5 minutes, or until softened. Add curry paste and cook, stirring, for 2 minutes, or until fragrant.
• Add mushrooms and cook, stirring, for 1 minute. Add chicken breasts, chicken stock and water and bring to the boil. Reduce heat to low and simmer, partially covered, for 10 minutes, or until chicken is cooked through. Transfer chicken to a clean board and set aside to cool slightly. When cool enough to handle, shred chicken.
• Meanwhile, in a saucepan of boiling water, cook the noodles according to packet instructions, or until al dente. Drain well.
• Add shredded chicken, snow peas or beans and pak choy to the soup, and simmer for 1-2 minutes, or until greens are just tender. Stir through lime juice to taste.
•  Divide noodles and soup among 4 bowls. Garnish with coriander leaves and wedges on the side, if using.