Low FODMAP Tangy Sweet Potato and Coconut Soup Recipe

Hi everyone.

I hope you have all been keeping warm this week whilst tackling 'The Beast From The East'. I for one have been staying inside, drinking lots of hot drinks next to my heater, and enjoying warming soups and other hearty meals.

I wanted to do something a little different in today's post. It's a little bit off topic, but can still be linked to Swami Sivananda's fourth principle of yoga. Proper Diet.

Now if you know me, you know that I am on a funny diet with the hospital. It's called a Low FODMAP diet. FODMAP stands for: Fermentable, Oligo-saccharides, Di-saccharides, Mono-saccharides And Polyols. I won't get into the gory details, but it is basically to help combat the symptoms of IBS. It cuts so many things out of your diet. My staples of onion, garlic and mushrooms are all big no-nos now.

Earlier in the week whilst I was planning out my meals, I stumbled across an interesting sounding vegetable stock recipe and decided to give it a try. As stock is something I struggle with, since most commercial stocks have ingredients I cannot eat, and thought it would be a good base for my soup. During my shop for ingredients, I couldn't get any fennel from Aldi and decided to skip it as I am trying to stick to a budget. Yesterday I decided to make it. So back in the kitchen, I spent ages trying to get my nutri-ninja to blend the carrots and herbs into a paste with the other veg (More time consuming than it needed to be), and staring in disbelief at the sheer amount of salt that goes into it, deciding to reduce it slightly, I had my stock paste.

Now I had a low FODMAP stock, I set to work making my soup. I made this recipe all the time before the diet. But didn't know how to do it as a low FODMAP recipe.

Per serving you are allowed 80g Sweet Potato and 100g of butternut squash, and 125ml of coconut milk on a low FODMAP diet. I'm not a dietitian, and therefore do not know the complete ins and outs of the diet. However, I was not ill after consuming it and I take that as a good sign! The recipe is as follows:

Serves 5

Ingredients:

Soup:

400g Sweet potato

500g Butternut Squash

400ml Coconut milk

1 piece of ginger

1 lemongrass

1 pint Veg. Stock

Salt and Black Pepper to taste

Garnish:

Lime Juice and Zest

Cayenne Pepper (Optional)

Method:

1. Chop the sweet potatoes and butternut squash into chunks, peel and chop the ginger, crush the lemongrass, and place all in a slow cooker.

2. Dissolve 40g of the stock (or 1 stock cube) in 1 pint of boiling water, pour over the vegetables.

3. Add 1 tin of coconut milk. Stir.

4. Cook on high for 4-5 hours or until the potatoes are cooked, or you finish work.

5. Blend. I personally use a hand blender. Add salt and crushed black pepper to taste.

6. Serve with Lime zest, a sprinkling of cayenne pepper and a wedge of lime.

7. Enjoy.

Let me know what you think to the recipe, it's super easy and freezes really well. Would love it if you made it, send in pictures of your creation, or comment with any variations you might create!

Speak soon,

Clarissa

P.s. Sorry the picture isn't great!