What This Soup Means To Me
This recipe is important to me as it is one of my mums favourite soups. As my mum has coeliac disease, I love seeing her make and enjoy foods that she is able to eat. My mum only makes this soup once a year on a special occasion, as she works hard at her job and often doesn't have the time to cook often. I wanted to include a recipe that was not only gluten free and dairy free but FODMAP friendly, for people with IBS. As I personally have IBS, I know the struggle of having to find foods that agree with your diet, but are also tasty. I hope you enjoy!
Ingredients
- 6 Rashers of bacon (around 350 grams) (If trying to make it more FODMAP friendly, use more of the green side of the leek)
- 1 leek (around 400 grams)
- 6 medium/large potatoes (around 800 grams)
- 4 cups of chicken stock (for GF, DF and FODMAP friendly use Massel's)
- Pepper
Prep/Cooking time: 1 hour
Recipe
STEP 1: Dice bacon.
STEP 2: Wash and chop the leek.
STEP 3: Peel and chop potatoes.
STEP 4: Cook the bacon on medium heat, in a large pot/pan, until golden brown.
STEP 5: Remove the bacon and put it to the side, leave the oil from the bacon in the pan.
STEP 6: In the same pot/pan, cook the leek until soft, using the leftover bacon oil.
STEP 7: Add the potatoes to the pot/pan, pour over the stock and cover it with the lid.
STEP 8: Cook on medium heat for 20 minutes until potatoes are tender.
STEP 9: Add in the cooked bacon and blend until you reach a creamy consistency.
STEP 10: Use a spatula to push the soup through a fine sieve, to remove any lumps, fibres, or gristle.
STEP 11: Season with pepper to taste.
IDDSI TESTS
Room Temperature:
Level 3: Liquidised
Refrigerated:
Level 4: Pureed
Heated:
Level 3: Liquidised
Created by Audrey Lehr
Student Speech Pathologist
Curtin University
Credits:
Created with an image by showcake - "Steam of hot soup in a soup bowl with smoke on black background"