Prep time:        15  mins

Cooking time:  20 mins

Serving:            8 people

You will need

  • 100g dry black lentils - simmered for 10 minutes, drained and set aside
  • 160ml olive oil 
  • 3-4 celery talks - roughly diced
  • 1 leek - green part only - finely sliced
  • 2-3 fresh bay leaves 
  • 1 1/2 tbsp. fennel seeds
  • 1 1/2 tbsp. salt flakes 
  • 1 bunch of parsley, stalks & leaves separated (both used)
  • Freshly ground black pepper 
  • 3 silver beet stalks and or Swiss Chard - stalks & leaves separated 
 
  • 350g potato - peeled & roughly diced 
  • 3 med zucchini - cut in rounds 
  • 3 handfuls of green beans - trimmed, cut into batons 
  • 1.5L Fodmapped For You Chicken stock 
  • 150g Barilla Gluten Free Elbow Pasta 
  • 2 handfuls of spinach leaves 

TO SERVE

  • 4-6 pieces of Gluten Free bread or bread rolls - cut in half
  • 12 Always Fresh Anchovies 
  • 30ml extra virgin olive oil 
  • Juice of 1/2 lemon

Step 1

Heat 120ml oil in a large pot over low / medium heat. Sauté celery, leek tops, bay leaves, finely chopped parsley stalks, fennels seeds, salt and pepper for 10 minutes.  Chop the stalks of the chard or silver beet and add to the pot, reserve the leaves.  Add the potatoes and continue to sauté for a further 5 minutes.  Chop over the chard and/or silver beet leaves and add along with the zucchini and beans.

 

Step 2

Add 1L of chicken stock and bring to a simmer.  Once simmering add the pre cooked lentils & the gluten free pasta and cook for 5 minutes. Chop over the parsley leaves & stir through the soup.

 

Step 3

Heat the remaining 500mls stock in a separate saucepan. Chop over the spinach leaves. Add the hot stock, a pinch of salt & spinach to a blender & blitz then pour into the soup pot.  This liquid will add a vibrant green colour to the soup. Add 40mls extra virgin olive oil and check for seasoning.

 

Step 4

Char the bread on a griddle plate or simply toast. Mash the anchovies with extra virgin olive oil and spread on the charred bread. Spoon into bowls and finish with a squeeze of lemon juice. Serve with charred bread.

 

TIP

  • 1/4 stalk of celery per person is considered Low FODMAP
  • The green tops of leeks are considered low FODMAP, but not the bulbs. 
  • To achieve the flavour of garlic and or onion without the FODMAPS, sauté the garlic and onion in oil and then remove them from the oil. You cannot do the same in water, as the FODMAPs are soluble in oil but not water. 
  • Another alternative to achieve an onion flavour is to add Aesofoetida powder.