Name: Creamy Vegetable Soup
Yield: Makes 4 Servings
Ingredients: ½ teaspoon Freshly ground black pepper; 1 cup diced zucchini; 1 cup stemmed (see box) and chopped kale, firmly packed; 2 teaspoons peeled and grated fresh ginger; 1 cup diced carrots; 5½ cups water or Good-to-Your-Gut Vegetable Stock; 6 tablespoons white basmati rice; 1 tablespoon garlic-infused olive oil; 2 tablespoons reduced-sodium tamari; 2 tablespoons chickpea or light miso; 6 tablespoons no-salt-added creamy peanut butter

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This thick, rich, creamy soup is very easy to make, highly nutritious, and so soothing on days when a tender tummy is aching for comfort food. It also allows for plenty of creativity and variations, so feel free to use whatever favorite low-FODMAP veggies you have on hand. Leftovers store well in the refrigerator. Just reheat them carefully so the soup doesn’t curdle or burn.