Quick, Light and Low - Veggie Noodle Soup

Hi Fodmappers - How is that New Year's Resolution coming along? Discovering plenty of tasty low-FODMAP recipes? Don't panic if everything seems strange right now, you'll get the hang of it I'm sure. And to help you along I thought I'd share a recipe of my own for a very simple, fresh and healthy soup that you can make in minutes.

Low-FODMAP Veggie Noodle Soup

Suggested ingredients

Rice noodles
Carrots
The green part of spring onions
Red bell peppers
Tofu
Soy Sauce
Ginger (either a small piece of root or a pinch of ground ginger)
Salt
Black Pepper
Lemongrass
Coconut Oil (though any oil will do)
Water

Method

Finely chop the carrots, peppers, spring onion greens and ginger.
Prepare lemongrass by peeling away leaves and squashing the tip with a rolling pin to release the flavours.
Cut tofu into small cubes.

Lightly cook the vegetables in a little oil until they begin to soften.
Add boiling water, lemongrass, soy sauce, salt and black pepper. Reduce to a simmer for a few minutes.
Add tofu and warm through gently.

Put the rice noodles into a bowl, remove the lemongrass from the pan and pour your soup over the noodles. Allow noodles to soften in the soup for approx 3 minutes.

And that's it - quick, light and low-FODMAP. Perfect when you're pushed for time or just want something fresh and easy.

Enjoy.

'Til next time Fodmappers - happy eating!

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