Low FODMAP Tomato Stew Soup. Tomato-infused, healthy soup, perfect comfort food for rainy days.
This Low FODMAP Tomato Stew Soup is:
- Warming
- Hearty
- Nutritious
- Rich
- So Delicious
PLUS
- Vegan-Friendly
- Low FODMAP
- Easy to make
- Economical
- Easy to digest
When I was growing up, the last days of summer were reserved for picking plum tomatoes and making our homemade tomato sauce. So as the summer buzz started to get quieter and the last days of August were at the door, our house was starting to smell of fresh picked tomatoes. It was as if someone has sprayed the most summery perfume that has ever existed. I swear that I may forget many things from that time, but that smell will stay with me forever. Smell from a different time, from childhood. The smell of home and of summer. We poured the sauce into small jars and closed them with a lid as if we wanted to keep a part of that smell, a piece from the summer for the colder days that were to come. My mother used this sauce to make her famous tomato stew soup, and with this hearty soup, the cold winter days were easier to survive.
The tomato stew soup from my childhood was slightly different from this recipe here. However, I tried my best to keep the same exact taste while making it a little healthier.
If you want more low FODMAP, healthy comfort food, check out my:
One-Pot Low FODMAP Veggie Pasta
Tomato Stew Soup
Ingredients
- 300 ml water
- 600 gr canned crushed tomatoes
- 4 medium-sized yellow potatoes diced
- 5 medium-size carrots peeled and chopped
- 60 gr buckwheat groats
- Olive oil
- Salt
- 1 tsp black pepper
- FOR SERVING:
- A handful of fresh coriander
- Sunflower seeds
- Olive oil
Instructions
- In a larger pan add potatoes, carrots, celery, pour the water and bring it to boil.
- Once the water starts boiling add the buckwheat, olive oil season with salt and cook for 5-7 minutes (until the veggies start to soften)
- When the potatoes and carrots start to soften, add the crushed tomatoes, season with black pepper, lower the heat and let it cook for 10 to 15 min (until both the buckwheat and the veggies are softened.)
- Serve it with fresh coriander (it goes very well with the tomatoes), sunflower seeds and/or a tablespoon of olive oil
