• Melanie Dixon DipION mBANT CNHC

Gut-Soothing Green Detox Soup

Low FODMAP for those with sensitive stomachs, such as IBS and SIBO sufferers





When you have a sensitive and inflamed gut, a bowl of nourishing soup can soothe and calm your digestive system. It can help to relieve symptoms such as pain, nausea, bloating, diarrhoea or constipation. This detox soup is also great when you're feeling a little under-the-weather or coming down with a seasonal cold or flu, by giving your immune system the support that it needs.



Around 80% of your immune system is found in your gut!


This simple recipe uses just a few fresh ingredients and chicken stock (check out my low FODMAP chicken bone broth recipe here).


Lots of store-bought soups include ingredients like onions and garlic which can be problematic for IBS and SIBO sufferers, so this is a low FODMAP version, meaning it's low in the fermentable carbohydrates which often cause gut symptoms such as bloating and abdominal pain or cramps.




Gut-Soothing Green Detox Soup


Ingredients:


Makes approximately 8 cups of soup:


  • 2 tablespoons extra virgin olive oil

  • 2 medium courgettes, sliced

  • 1 bunch Swiss chard - separate the leaves from stems and roughly chop

  • 4 cups of low FODMAP chicken bone broth

  • 1/2 teaspoon sea salt

  • Sprinkle of ground black pepper

  • 1 bunch fresh coriander

  • 2 tablespoons lemon juice, freshly squeezed



Method:


You will require a large saucepan or stockpot.


  1. Heat the olive oil in the saucepan or stockpot over a medium heat.

  2. Add the courgette and chard stems, saute and stir occasionally for about 6 minutes, or until starting to brown and soften.

  3. Add the chicken broth and bring to the boil.

  4. Add in the chopped Swiss chard leaves and season with salt and pepper.

  5. Cook for approximately 5 minutes, or until the courgette is tender.

  6. Remove from the heat, stir in the coriander and allow to rest for a few minutes.

  7. Transfer the soup into a food processor or blender, or use a hand-held blender, add in the lemon juice and blend until smooth.

  8. Serve in soup bowls or mugs



If you want to make a smaller batch, just halve the ingredients. Or you can store it in an airtight container and use as leftovers the next day.







Recipe adapted from 'SIBO Made Simple' book by Phoebe Lapine 2021


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