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white bowl containing No FODMAP Root vegetable Soup with fresh sage garnish

Vegan No FODMAP Root Vegetable Soup

Our Vegan No FODMAP Root Vegetable Soup combines several hearty, delicious root vegetables, all of which contain NO FODMAPs! This creamy, rich soup also happens to be vegan.

Low FODMAP Servings Size Info: Makes about 7 cups (1.7 L); 3 to 4 servings

Course: Appetizer, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: 4 Servings
Calories: 289 kcal
Author: Dédé Wilson


  • 3 tablespoons Low FODMAP Garlic-Infused Oil, made with olive oil, or purchased equivalent
  • 1 cup (64 g) roughly chopped scallions, green parts only
  • 4 medium carrots, trimmed, peeled and cut into chunks
  • 4 medium parsnips, trimmed, peeled and cut into chunks
  • 1- pound (455 g) Yukon Gold potatoes, peeled and cut into chunks
  • 3 cups (720 ml) Low FODMAP Vegetable Broth
  • 1 cup (240 ml) unsweetened almond milk
  • Kosher salt
  • Freshly ground black pepper
  • Garnish - fresh parsley, sage, thyme or nothing at all!


  1. Heat oil in a large Dutch oven over low-medium heat and add the scallions. Sauté until softened then add carrots, parsnips, potatoes and broth. The broth should cover the vegetables. If it does not, add more (if you have ior top off with water. Cover and bring to a simmer and cook for about 20 minutes or until vegetables are tender when pierced with a knife.
  2. If you have an immersion blender, purée the soup right in the pot. If not, transfer the soup to a blender in batches and blend until smooth. Take care as the soup is hot; follow your blender manufacturer’s instructions.
  3. Add the almond milk and blend until smooth. Taste and adjust seasoning, which will largely depend on the flavor of the broth that you began with. Heat to desired temperature and serve. You can garnish with fresh herbs if you like, but it is not necessary. The pure, sweet, earthy flavor of the root vegetables is so fabulous unadorned, that the garnish is truly an extra. Our Vegan No FODMAP Root Vegetable Soup can be refrigerated in an airtight container for up to 3 days.



  • I LOVE using my immersion blender for this soup, right in the pot. Less clean-up and it does a great job. If you have to transfer the soup to a blender, please do take care. Follow your manufacturer's instructions for puréeing hot ingredients. You might have to "burp" the top to prevent an explosive overflow.
Nutrition Facts
Vegan No FODMAP Root Vegetable Soup
Amount Per Serving
Calories 289 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 11mg0%
Potassium 468mg13%
Carbohydrates 45g15%
Fiber 5g20%
Sugar 8g9%
Protein 6g12%
Vitamin C 13mg16%
Calcium 34mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.