top of page
  • Writer's pictureJasmine Norwood-Dioulo

Fall in love with this carrot zucchini soup

You know your kitchen creations don't always go as planned, when you tell Hubby what you're making, immediately followed by, "...And don't worry, if it isn't any good, I'll pour it down the sink, and make us a salad." LOL

But I'm damn happy to report, there was no sink-pouring or salad-making tonight!

Three cheers for the carrot, zucchini soup recipe that left the whole fam satisfied. Yep -- you read that right, this hearty veggie soup is officially #HubbyApproved and #ToddlerApproved!

I followed this low-FODMAP recipe:

And made just a few changes:

  1. I used ghee instead of oil

  2. Instead of a stock cube, I used one heaping teaspoon of gluten-free vegetable bouillon granules

  3. When seasoning at the end, I used salt, black pepper, turmeric, cumin, and paprika to taste

Tokyo friends: I stock up on this at National Azabu

Tokyo friends: I get this from National Azabu + Nissin

This soup is low-FODMAP, gluten-free, vegetarian + vegan friendly (if you don't use ghee and use oil as the original recipe suggests)...hearty, healthy, and screams #BasicBitchFall. What more could a girl ask for?!

I hope you and your fam enjoy this bowl of goodness as much as we did! Cheers!

Love Always.



bottom of page