Fody Salsa & Tortilla Low FODMAP Vegetable Soup

This light, brothy soup is packed with low FODMAP vegetables like carrots, parsnips, zucchini, kale and leek and scallion greens but right before serving you embellish it with a shower of tortilla chips and cheese making for a very flavorful - and texturally interesting - soup. I even give you a variation with shrimp (see Tips)!

I have been on a Fody Salsa kick recently - I have been incorporating it into breakfast dishes, like in my Salsa Quinoa Egg Cups, as well as into main dishes like my Flavor-Packed Tex-Mex Quick Chicken, Veggies & Quinoa. It’s time to order yourself some salsa (I am partial to the Medium) and get into the kitchen.

This soup also uses Fody Shallot-Infused Olive Oil and Fody Vegetable Soup Base, which I always have in the pantry. You could use Fody Chicken Soup Base, as well.

Heat oil in a 5-quart (4.7 L) Dutch oven or similar size stockpot over low-medium heat. Add the leek and scallion greens and sauté for about 3 minutes or until softened but do not let them brown.

Add the water, salsa and soup base and whisk around to combine. Turn heat up and bring to a simmer. Simmer for about 1 minute until soup base dissolves. Add all of the vegetables, cover, adjust heat and simmer until vegetables are tender, about 15 minutes total. Season to taste with salt and pepper. Ladle into bowls and top with a small handful of tortilla chips and a little cheese. Soup itself can be refrigerated in airtight containers for up to 4 days or frozen for 1 month.

Tips

To make this into a shrimp version, simply add nice plump extra-large raw shrimp (2 or 3 per serving) to the soup right before serving. Have the soup at barely a simmer. As soon as the shrimp turn pink, it is ready to serve.