Carrot and Pumpkin Vegetarian Soup, GF & FODMAP

By MaryEllen

Ingredients

• 4 spring onions (green part only) chopped finely
• 1 stick of celery, chopped finely
• 1 tsp ginger powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp turmeric
• 1 tbsp butter
• '2 tbsp oil
• 1 tsp garlic-infused oil
• 2 carrots, peeled and chopped up
• 300 gms/10.5oz pumpkin, skinned and chopped up
• Vegetarian stock (onion and garlic-free)
• 1 cup of lactose-free milk
• 1 handful of baby spinach
• 100 gms/3.5 oz of feta cheese
• 2 tbsp toasted almond slivers
• 200 gms/7oz plain corn chips
• Smoked paprika
• Chopped fresh coriander/cilantro

Details

Adapted from strandsofmylife.com

Preparation

Step 1

Method Place the two oils and butter in a large saucepan and heat. Add the spring onions and celery and cook until soft. Halfway through, add the 4 spices. Add the carrots and pumpkin and cook, coating them in the mixture for a few minutes. Cover with stock and cook until the vegetables are soft. Blend the soup together with an immersion blender stick. Place back on the heat and add the milk. Once it is heated through, add the spinach and let it wilt in the soup. Spoon into bowls and top with chopped up feta, almond slivers, coriander and a sprinkle of paprika. Place corn chips around the edge and serve.