Fructose Free Ginger-Turmeric Snapper Rice Soup with Broccoli
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 6 cups low-sodium chicken broth
- ¾ cup long-grain white rice, rinsed
- 1 tsp salt, plus more to taste
- 3 cups broccoli florets, cut into bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 1 ½ lb fresh red snapper fillets, skin removed, cut into 1 ½-inch chunks
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the grated ginger and ground turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the ginger does not scorch.
- 2
Add the sliced carrots and stir to coat in the spiced oil. Pour in the chicken broth and bring to a boil over medium-high heat.
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