Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
Tomato soup is one of my all time favourites and did you know that cooking tomatoes actually increases the amount of a phytochemical known as lycopene?
This helps the tomatoes to have a more antioxidant affect on your body so win-win for a beautiful tomato soup on a winter’s day!
One problem I do have though is trying to find one in the shops that isn’t full of cream. So try on this version and see what you think!
Ingredients (serves 4):
340g of cherry tomatoes
1 spring onion (green parts only)
1 tablespoon of olive oil
1.5 L of vegetable stock (ensure this is low FODMAP and contains no onion or garlic)
2 tbs mixed herbs
1 pinch of sugar (gasp yes! – it brings out the tomato flavour and is just fine in a small amount)
Pepper to season (no need for salt as it is already in the stock!)
- Sweat the spring onion in a pan with the oil for 10 minutes
- Add in the tomatoes, herbs and sugar – stir continuously for 5 minutes
- Add the stock and boil – simmer for 20 minutes
- Add the pepper – simmer for 10 minutes
- Use a hand blender to make a smooth texture
Kirsten Jackson is a UK registered Consultant Gastroenterology Dietitian and founder of The Food Treatment Clinic. She has undergone many qualifications to get where she is today, including a UK BSc Honours Degree in Dietetics and Post-Graduate Certificate in Advanced Dietetics. In addition to this, she has FODMAP Training from Kings College London University. Kirsten set up The Food Treatment Clinic in 2015 after first experiencing digestive problems herself. She felt that the NHS was unable to provide the support individuals needed and went on to specialise in this area before opening a bespoke IBS service. Kirsten also participates in charity work as an Expert Advisor for the IBS Network. In addition, she can be seen in publications such as Cosmopolitan and The Telegraph discussing IBS as an Official Media Spokesperson to the IBS Network.
Last updated on July 5th, 2022 at 04:31 pm