We are still firmly in soup season in our house. Soups are my Saturday lunch time fail safe – I can throw them together in the midst of the chaos of dashing from one activity to the next and leave them in the pot for whenever we get chance to sit down and tuck in.
This low FODMAP soup is quick to make, gut friendly, high in nutrients and contains an healthy portion of protein, so it most definitely ticks all of my boxes!!
Top tip: Make extra and save the rest for lunches through the week, or portion up and store in the freezer for another day.
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| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Servings |
people
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Ingredients
- 1 tbsp garlic infused olive oil
- 300 g pancetta or streaky bacon
- 3-4 sticks Celery chopped
- 3-4 carrots chopped
- 2 courgettes chopped
- 2 tins chopped tomatoes
- 800 mls water or stock
- sea salt and black pepper
- 1 handful fresh basil chopped
- Parmesan or Pecorino shaved (optional)
Ingredients
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Rate this recipe!
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Instructions
- Fry the pancetta or bacon in the garlic olive oil, in a large pan for a few minutes.
- Add the carrots and celery and continue to cook for another 8-10 minutes until starting to soften.
- Add the courgettes, tinned tomatoes, stock, salt and pepper, bring to the boil and cook for about 15 minutes.
- When cooked, throw in the fresh basil, pour into bowls and top with a little shaved Parmesan or Pecorino cheese if tolerated.
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