Prep: 30 mins

Cook: 45 mins

Yields: 4 - 6 servings

A healthy and hearty low FODMAP minestrone is perfect for a quick supper or winter's night. Recipe by Charlotte Miller from Food & Joy.

Minestrone Recipe 786x1048
Imperial
Metric

Ingredients

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    1/4 cup live oil

  • Herbal Leaves H1qygbnam

    2 medium parsnip, peeled and diced

  • Herbal Leaves H1qygbnam

    2 medium carrots, peeled and diced

  • Herbal Leaves H1qygbnam

    2 stalks celery, diced

  • Herbal Leaves H1qygbnam

    1 medium turnip, peeled and diced

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    1/2 cup dry white wine

  • Herbal Leaves H1qygbnam

    2 sprigs thyme

  • Herbal Leaves H1qygbnam

    400g pulp tomatoes, plain

  • Herbal Leaves H1qygbnam

    1 medium zucchini, grated

  • Herbal Leaves H1qygbnam

    1 cup parsley, chopped

  • Herbal Leaves H1qygbnam

    1/2 lemon, juiced

  • Herbal Leaves H1qygbnam

    1/2 fennel, green parts only, finely sliced

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    Salt and pepper to taste

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    1/2 cup parmesan, grated (optional if tolerated)

Method

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    Warm the olive oil in a deep heavy based pot and add your chopped parsnip, celery, carrot and turnip.

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    Cook down well, stirring frequently until vegetables are soft and starting to colour.

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    Add white wine, bring to the boil and reduce by a third.

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    Add thyme sprig, tomato pulp and ½ litre water (or FODMAP friendly vegetable stock if you have some) - if you prefer a thinner soup consistency you can add more water.

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    Bring to the boil then turn down to a simmer, allowing the soup to reduce slightly. When the consistency is correct, add the grated zucchini, bring the soup back to the boil then remove from heat.

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    Add parsley, lemon juice, finely sliced raw fennel, salt and pepper.

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    Serve with parmesan if using.

  • Recipe by Charlotte Miller from Food & Joy. http://www.foodandjoy.com/