Gnocchi and rosemary bacon in a creamy and delicious soup that’s low FODMAP? What?

45 Minutes • Gluten-free • Low FODMAP • Serves 4 • This creamy soup is delightfully warming and chock full of delicious low FODMAP ingredients. The perfect meal when you’re craving warm comfort but you still want to feel good afterwards!

INGREDIENTS:

4 slices thick cut bacon, chopped

1 tablespoon fresh chopped rosemary

2 tablespoons garlic-infused olive oil

4 scallions chopped (green part only)

6 carrots, chopped

4 celery stalks, chopped

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

1 tablespoon fresh basil (or 1 teaspoon dried basil)

1-2 teaspoons fennel seeds lightly crushed (to your taste)

1 pinch crushed red pepper flakes

kosher salt and black pepper

2 tablespoons salted butter

2 tablespoons rice flour or gluten free one for one flour

4-6 cups low FODMAP chicken broth (more for more “soup” and less if you want more “stuff.”)

4-6 cups roughly chopped kale or spinach

1 1/2 cups canned coconut milk, or lactose free whole milk

1/2 cup grated parmesan or asiago cheese, plus more for serving

1 pound fresh potato gnocchi (read the ingredients to be sure potato gnocchi is gluten free) 

DIRECTIONS:

Cook the bacon in a large Dutch oven (soup pot) over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary to the cooking bacon and cook for one minute. Remove the bacon. If there's excess bacon grease, drain off all but about 1 tablespoon. Add the scallions and cook 3 minutes, until softened. Add the carrots, celery, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.

About 10 minutes before serving, stir in the kale/spinach, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.

Serve the soup topped with the rosemary bacon and parmesan and some toasted sourdough or gluten free bread.

Original recipe inspired by Tieghen Gerard of Half Baked Harvest

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