Low FODMAP Parsnip Soup with Crispy Pork and Oyster Mushrooms
30-minute Low FODMAP Parsnip Soup is topped with low FODMAP amounts of oyster mushrooms and crispy pork. This cozy soup recipe uses just 6 ingredients. Make it for an easy fall or winter meal!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds parsnips, peeled and cut into 1-inch rounds
- 6 cups low FODMAP broth (I use prepared Fody Foods Low FODMAP Vegetable Soup Base)
- 1 teaspoon dried sage
- 1 pound ground pork
- 1 tablespoon shallot-infused olive oil (or melted butter) + extra for garnish
- 1 (3.5-ounce) package fresh oyster mushrooms, sliced
- Salt and pepper
Instructions
- 1
Place parsnip pieces into a large pot and cover with broth. Bring to a boil and cook for 15 minutes or until the parsnips are fork-tender. Remove from heat and blend with an immersion blender. (Or, carefully in batches using a blender). Stir in sage and season to taste with salt and pepper.
- 2
While parsnips are cooking, cook pork in a skillet over medium-high heat until pork is browned and crispy. Drain excess fat. Add olive oil and mushrooms. Cook until mushrooms are tender. Season with salt and pepper.
- 3
Serve soup warm with a drizzle of olive oil (optional), and top with pork and mushroom mixture.