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prep time
15 min
cook time
15 min
ready time
30 min
Low FODMAP Vegan Broccoli Soup
With simple flavors from fresh vegetables, this low FODMAP diet recipe will have you feeling a cleansed after just a bowlful of this soup. Its vibrant green color is thanks to the broccoli heads, English spinach, and kale while the miso paste brings a nice salty umami flavor. You will only need 8 main ingredients to make this dish and it comes together in less than 30 minutes. This low FODMAP soup recipe serves 6 for a main or 8-10 as a starter. You will need a blender, food processor, or stick blender to make this low FODMAP recipe, but if you don't have one, you can also eat it as a clear vegetable soup.
Are there any ingredient substitutions?
Feel free to use as much or as little spinach or kale as you like. If using more spinach, be sure to use English or True spinach as these are low in FODMAPs. Baby spinach is acceptable to eat, however, larger quantities above 150g per serving contain moderate levels of fructans.
What can I serve with this soup?
Garnish with a sprinkle of fresh chives, a drizzle of good quality extra virgin olive oil, and (optional) dollop of lactose-free plain yogurt, cottage cheese, or a crumbling of feta cheese for non-vegans.
Net Carbs
4.4 g
Fiber
4.4 g
Total Carbs
9 g
Protein
3.5 g
Fats
8 g
112 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic Infused Olive Oil (Low FODMAP Safe)
2 tbsp
Celery, raw
150 g
Scallions or spring onions, tops only, raw
10 g
Broccoli, cooked from fresh
450 g
Miso (soybean paste)
1 tbsp
Vegetable Stock Cube
1 serving
Boiling water
1.2 l
Kale, raw
140 g
English / True Spinach (Raw)
100 g
Salt, sea salt
0.13 tsp
Black pepper, ground
0.25 tsp
Chives, raw
1 tbsp, cut pieces
Extra virgin olive oil
1 tbsp
Recipe Steps
steps 4
30 min
Step 1
Dice the celery, set it aside. Pour the olive oil into a large saucepan over medium heat. Add the celery and sauté for five minutes.Step 2
Chop the broccoli into small florets. Add the miso paste and vegetable stock into a jug and stir to dissolve. Add the chopped broccoli to the pan and cover with the vegetable stock.Step 3
Wash the spinach and kale and remove any tough stems. Bring the pan to a boil and simmer for 5-7 minutes until the stalks are soft. Add the kale and spinach and cook for and further 3-4 minutes until wilted.Step 4
Transfer the soup contents to a blender or food processor, or use a stick blender. Blend until smooth. Taste the soup, and season with salt and pepper to taste. Ladle into bowls. Grind some black pepper over the top. Garnish with finely chopped chives and a drizzle of good-quality olive oil. Serve immediately.
