Hearty Veggie Soup – Low FODMAP

This hearty, nourishing soup is a great way to get in tons of low FODMAP veggies in a more easily digestible way. Use all organic ingredients and eliminate any ingredients you know you can't tolerate.

Ingredients:

• 2qt organic chicken broth or chicken bone broth
• 1 lg red bell pepper
• 4 sunburst squash
• 2 carrots
• 1 - 18oz jar of organic diced tomatoes (Jovial)
• 1 - 10oz package frozen organic baby spinach
• 2 Tbsp fresh chopped cilantro + leaves for garnish
• 2 tsp fresh basil
• 1 Tbsp ghee (organic, grass-fed)
• 1 Tbsp extra virgin olive oil
• 2 tsp coarse sea salt (add more to taste)
• 3-4 Tbsp collagen (I use Vital Proteins or Great Lakes)
• 1tsp turmeric
• 1tsp cumin
• Juice of 1/2 lemon
• 1 Tbsp apple cider vinegar
• 1 tsp smoked paprika

 Directions:

1. Bring broth to a boil.
2. While broth is heating, chop all veggies and herbs roughly.
3. Add all ingredients except olive oil to hot broth and bring back to a boil.
4. Cook veggies for about 5 minutes or until very tender.
5. Turn off heat and use a hand blender to purée soup until very smooth.
6. Stir in extra virgin olive oil, garnish with fresh cilantro and serve.

 Store leftover soup in resealable glass containers, never in plastic.