Ready in about 30 minutes, this yummy Low FODMAP Parsnip Soup with Crispy Pork and Oyster Mushrooms is a delicious way to warm-up!
- Place parsnip pieces into a large pot and cover with chicken broth. Bring to a boil and cook for 15 minutes or until the parsnips are tender. Remove from heat and carefully blend with an immersion blender. Stir in sage and season to taste with salt and pepper. Set aside.
- While parsnips are cooking, cook pork in a skillet over medium-high heat until pork is browned and just crispy. Drain excess fat, if desired. Add olive oil and mushrooms and cook until mushrooms are tender. Season with salt and pepper.
- Scoop soup into bowls, drizzle with an additional swirl of olive oil (optional), and top with pork and mushroom mixture. Serve warm.
Oyster Mushrooms: A low FODMAP serving is 1 cup or 75 grams.
Low FODMAP Chicken Broth: My slow cooker broth recipe is linked in the ingredients, but if you want a quick option I like to use FODY Foods Low FODMAP Chicken Soup Base. I use 1 Tbsp. + 2 tsp. of the base for 6 cups water.
No Immersion Blender? If you don’t have an immersion blender, a blender will work. Allow cooked parsnips and chicken broth to cool before carefully blending small(!) batches in a blender until smooth. Hot liquids have the potential to expand in the blender, so small batches are important.
- Category: Soup
- Method: Stove
- Cuisine: American
Keywords: 30 minute meal, dairy free, fall,