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An aerial image of a bowl of low FODMAP green soup on a dark steel backdrop. The green soup is topped with cooked tofu triangles, peanuts, seeds and extra coriander. Noodles pot out from underneath the bright green broth.

Low FODMAP green soup

Vegan, gluten free, nut free option
Serves 2-3, depending on how much liquid is added and what it is served with
*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Soup
Cuisine Food Intolerance Friendly
Servings 2 people

Ingredients
  

For the soup:

  • 75 g (1 large bunch) coriander, roots and leaves but thoroughly washed
  • 75 g spinach
  • 50 g ginger grated
  • 50-75g spring onion greens
  • 20 ml (1 tablespoon)* oil or garlic infused ghee
  • 5-6 makrut lime leaves woody stem removed
  • 30-50 g gluten free miso paste
  • 40-60 ml (2-3 tablespoons)* lime juice
  • 400 ml can light coconut milk without inulin
  • 250-500 ml (1-2 cups)* water

To serve (optional):

  • Gluten free noodles cooked and drained
  • Tofu or low FODMAP tofu crumbles
  • Extra spring onion greens or coriander
  • Chopped peanuts

Instructions
 

  • Boil the kettle and take out two medium heat proof mixing bowls. Place the coriander and spinach in one and a handful of ice in the other.
  • Pour the boiling water over the greens and allow to wilt for 10-15 seconds. Drain them, then transfer them to the ice bowl and add cool water. Allow to cool while you work on the rest of the ingredients.
  • Add the remaining ingredients for the soup into your Nutribullet or high powdered blender.
  • Drain the blanched greens, then add them to the blender too.
  • Blend until the soup is smooth or reaches your desired consistency.
  • Once you’re happy, pour the soup into a medium size pot and place over a low medium heat. Add water as you see fit (250-500ml) and add any additional seasoning as necessary.
  • Serve warm alone, with the optional ingredients or with whatever else you fancy.

Notes

  • Blend thoroughly to ensure the makrut lime leaves are totally broken up. They can be stringy if not.
  • I recommend adding more liquid if you intend to serve the soup over noodles and less if you don’t. The noodles tend to thicken the soup, so an already thick soup might become too thick when noodles are added.
  • If you have leftovers, it’s ideal to keep the noodles and soup separate for this reason.
  • If leftovers become too thick overnight, add some extra water when you reheat them.
Keyword Low FODMAP green soup, Low FODMAP vegan soup, Low FODMAP vegetarian soup
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