30-minute Low FODMAP Parsnip Soup is topped with low FODMAP amounts of oyster mushrooms and crispy pork. This cozy soup recipe uses just 6 ingredients. Make it for an easy fall or winter meal!
- 2 pounds parsnips, peeled and cut into 1-inch rounds
- 6 cups low FODMAP broth (I use prepared Fody Foods Low FODMAP Vegetable Soup Base)
- 1 teaspoon dried sage
- 1 pound ground pork
- 1 tablespoon shallot-infused olive oil (or melted butter) + extra for garnish
- 1 (0.5-ounce) package fresh oyster mushrooms, sliced
- Salt and pepper
- Place parsnip pieces into a large pot and cover with broth. Bring to a boil and cook for 15 minutes or until the parsnips are fork-tender. Remove from heat and blend with an immersion blender. (Or, carefully in batches using a blender). Stir in sage and season to taste with salt and pepper.
- While parsnips are cooking, cook pork in a skillet over medium-high heat until pork is browned and crispy. Drain excess fat. Add olive oil and mushrooms. Cook until mushrooms are tender. Season with salt and pepper.
- Serve soup warm with a drizzle of olive oil (optional), and top with pork and mushroom mixture.
Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. Please refer to the blog post or the Monash FODMAP app for more information on specific ingredients.
No Immersion Blender? If you don’t have an immersion blender, a blender will work. Allow cooked parsnips and broth to cool before carefully blending small batches in a blender until smooth. Hot liquids expand when blended.
- Category: Soup
- Method: Stove
- Cuisine: American
Keywords: 30 minute meal, dairy free, fall, winter, low FODMAP soup