Veggie-Packed Low FODMAP Soup

• Vegan
• Gluten free

• Produce

  • 6 Carrots, medium large
  • 6 cup Collard greens
  • 1 15 oz. can Salt-free diced tomatoes

• Canned Goods

  • 1 6 oz. can Salt-free tomato paste

• Condiments

  • 3 tbsp Lemon juice
  • 1 tbsp Maple syrup, pure
  • 3 tbsp Soy sauce or tamari, low sodium

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 12/ tsp chili powder
  • 1 Black pepper
  • 3 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 10 1/4 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 1 Tbs olive oil
• 3 tsp smoked paprika
• 2 tsp cumin
• 1 12/ tsp chili powder
• 6 medium-large carrots, sliced
• 1/4 c water
• 10 c water
• 15 oz. can salt-free diced tomatoes
• 6 oz. can salt-free tomato paste
• 3 Tbs low sodium soy sauce or tamari
• 3 Tbs lemon juice
• 1 Tbs pure maple syrup
• 1 tsp salt
• black pepper to taste
• 1 c uncooked quinoa
• 6 c collard greens, loosely packed, big stems removed (prep these during cooking)

Directions

• Add the oil to a large cooking pot.
• Add the paprika, cumin and chili powder.
• Turn the heat up to medium. Add the carrots and the 1/4 c water.
• Put a lid on the pot and let cook about 10 minutes, stirring occasionally. Stem the greens while the carrots cook.
• Stir in the rest of the ingredients.
• Raise the heat to med-high. Lid the pot and bring the soup to a boil (about 8 mins).
• Turn the heat down to medium, uncover and let simmer about 30-35 minutes.