February 28, 2019


This soup was a recipe that I was experimenting with for a client who is on a FODMAPs diet but can still eat a small amount of Broccoli. It's a beautiful and light soup and can be adjusted in ingredients as needed. 



500g green beans

1 medium head of Broccoli

1/2 brown onion OR 2-3 shallots

1 clove garlic

1 chilli (de-seeded) - garlic and chilli are optional depending on your tolerances

olive oil


spices (such as a mix of turmeric, cumin and black pepper or your favourite curry powder mix).



Dice up and fry the onions or shallots, garlic and chilli in the olive oil in a large soup pot. Then add the cleaned beans and chopped broccoli and spices and fry briefly. Add water (till just below the vegetables - (more water makes for a more liquid soup whilst less water makes for a more thicker soup) - then bring to the boil and turn down to a simmer. Cook for about 15 minutes or till veggies are tender. Purée till smooth and serve plain or with a can of tuna or sardines, or with a boiled egg.

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