This soup is packed full of greens and is super tasty with the bacon addition.
I found this recipe on the iquitsugar blog and have made some Sarah friendly adjustments to make it FODMAP approved. Check out the iquitsugar blog for the actual recipe or my adapted version below.
What you need:
1 tbsp garlic infused olive oil
200 g bacon, chopped
1 leek (green part only)
4 zucchini’s, roughly chopped
4 cups of stock (I used 1 sachet of Sue Sheppard’s FODMAP approved vegetable stock + 1 cup water)
120g spinach (bag of spinach)
Juice of half a lemon.
Sea salt and pepper, to taste.
What to do:
In a large pot on a medium heat, cook bacon in olive oil until slightly brown
Add leek into pot and sauté, until soft
Add zucchini and stock into pot, bring to boil then simmer for approximately 20 minutes
Remove from heat, stir in spinach, lemon and season with salt and pepper
Blend with whizz stick until smooth, adding more water to get desired consistency
Enjoy with extra bacon on top and some toasted gluten free bread