I’ve recently been put on a new diet for health reasons, called the low FODMAP diet. I’ve been finding it pretty tough because it involves eliminating ALOT of foods and I do love my food. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are types of carbohydrates that are malabsorbed by the small intestine.
If I was to go through the full list I would be here all day but the main foods that must be eliminated are all glutens, brocolli, mushrooms, sweetcorn, fructose (found in fruits like apples, pears, apricot, plum, cherries), onions and garlic. I am allowed consume a small amount of lactose, but must keep it at a minimum.
I have so far been on the diet just over a week and as someone who loves food, it really began to get me down. When I was reduced to tears during the week because I couldn’t have a chinese take away, I decided I needed to get a grip! So I made a spiced butternut squash soup. I was worried about having to leave out onions and garlic as they really are the basic ingredients for everything but I was extremely surprised with the result.
1 Butternut Squash
Half red pepper
600ml knorr chicken stock (pictured) (contains no gluten, garlic or onion)
Half teaspoon each of cumin and tumeric
Sprinkling of mixed herbs
1. Cut butternut squash in half lengthways, sprinkle with herbs, place in oven at 2oo degrees for 40 minutes.
2. Chop pepper and fry in a little butte for 5 mins.
3. Prepare stock according to guidelines and add to pepper.
4. Scoop out the butternut and add to pan, add spices.
5. Simmer for 20 minutes, blend, and serve with a little creme fraiche.