Vegan Low FODMAP Summer Squash Soup

Name: Vegan Low FODMAP Summer Squash Soup
Ingredients: 3 tablespoons Garlic-Infused Oil, (made with vegetable oil or olive oil, or purchased equivalent); 1 cup (64 g) finely chopped scallions, ( green parts only); 4 cups (600 g) chopped trimmed patty pan squash; 4 medium Yukon gold potatoes, (peeled and chopped); 3 medium carrots, (trimmed, peeled and chopped); 1 teaspoon cumin powder; 1 teaspoon coriander; 1 teaspoon turmeric; 1 teaspoon paprika, (plus extra for garnish); 1/4 teaspoon mustard powder; 1/4 teaspoon cinnamon; 4 1/2 cups (1 L) Low FODMAP Vegetable Broth; 3/4 cup (180 ml) canned whole coconut milk, (at room temperature); Kosher salt; Freshly ground black pepper; Cilantro leaves

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INGREDIENTS

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3 tablespoons Garlic-Infused Oil, (made with vegetable oil or olive oil, or purchased equivalent)

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1 cup (64 g) finely chopped scallions, ( green parts only)

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4 cups (600 g) chopped trimmed patty pan squash

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4 medium Yukon gold potatoes, (peeled and chopped)

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3 medium carrots, (trimmed, peeled and chopped)

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1 teaspoon cumin powder

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1 teaspoon coriander

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1 teaspoon turmeric

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1 teaspoon paprika, (plus extra for garnish)

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1/4 teaspoon mustard powder

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1/4 teaspoon cinnamon

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4 1/2 cups (1 L) Low FODMAP Vegetable Broth

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3/4 cup (180 ml) canned whole coconut milk, (at room temperature)

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Kosher salt

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Freshly ground black pepper

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Cilantro leaves

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