SERVES 4 | IBS-FRIENDLY | VEGETARIAN & VEGAN | GLUTEN-FREE
In the height of winter as the germs are spreading, looking after our gut is even more important. Heal yours with this warming winter immune booster
There’s nothing quite like cradling a bowl of warm soup as frost clings to the outside of a nearby window. As the steam rises off of it, the scrumptious aroma fills the room around you. This is exactly the idyllic scene I wanted to create one cold winter day last year when I came across this recipe online — it’s literally the most delicious soup I’ve ever tasted, plus I can feel the goodness with every spoonful. However, it wasn’t quite gut-friendly so I experimented by adapting it to make it so. I substituted a white onion with celery and spring onions, so it still has flavour but extra nutrients and a smoother consistency too.
It is super easy to make as once the main prep is done, you can be doing something else while its cooking. Plus, it’s great for batch cooking and freezing, so you have healthy lunches or suppers whenever you want. As a less stodgy alternative to bread, I love to dip quinoa and sesame Ryvitas in it if I’m having it for lunch.
I just can’t stop making it and I’m sure once you’ve tried it, you won’t be able to either!
TIP: The green tops of spring onions are low FODMAP, so ensure to cut off white areas.
- 1 tsp olive oil
- 2 celery stalks
- 3 spring onions
- 1 large sweet potato, peeled and diced into to 2cm cubes
- 1 butternut squash, peeled and diced into 2cm cubes
- 900ml gluten-free vegetable stock
- Sunflower seeds (optional)
- 1 sprig parsley (optional)
- Melt a knob of lactose or dairy-free butter in a large sauce pan and add the oil.
- Place the celery and spring onions in the pan to soften, then add the sweet potato and butternut squash; stir for one minute or so.
- Pour the stock into the pan and bring to the boil. Turn the heat down, place the lid on top and simmer for around 45 minutes.
- Leave to cool, season to taste and blend all of the ingredients together.
- Reheat as required, top with sunflower seeds and parsley if desired, then serve with warm crusty sourdough or Ryvitas.
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Recipe credit: Jamie Oliver