Submitted by Kate Lewin who has worked with some of London and Berlin's most forward-thinking food and sustainability platforms.
As both a ceoliac and IBS sufferer, cooking anything can be a challenge as she has to find work arounds for onion, garlic, dairy, gluten and a lot of vegetables with high fructose levels. Not so fun! But she recently perfected (and lived off) this soup recipe so she was happy to share it here for any others who know the pain and troubles of living with IBS!
2 tbsp olive oil
2 medium carrots, roughly chopped
1 head of celery, coarsely chopped, keeping the leaves
1 tsp of hot paprika
1kg Swiss chard, leaves shredded and stalks roughly chopped
A good handful of parsley, finely chopped
400g can peeled plum tomatoes, drained of most of their juices, roughly chopped
3 large baking potatoes, peeled and chopped into cubes
1kg cavolo nero, stalks removed, leaves shredded (or savoy cabbage)
About 700ml boiling chicken or vegetable stock
A few sprigs of winter herbs such as thyme or sage
chopped Parmesan (if your stomach can handle it)
Extra-virgin olive oil, for drizzling
Kate works in food strategy, marketing and communications. She has over six years experience working with some of London and Berlin's most forward-thinking food and sustainability platforms. See examples of some of her work here.
Here their aim is to eliminate food insecurity and tackle the interconnected issues of social isolation and food waste.
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