Low Fiber Ginger-Turmeric Snapper Rice Soup with Zucchini

Total time50 min

Prep time15 min

Cook time35 min

Low Fiber Ginger-Turmeric Snapper Rice Soup with Zucchini

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the soup

1 tbsp coconut oil
Ingredient note
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
See all
1 tbsp fresh ginger, peeled and finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tsp ground turmeric
½ cup jasmine rice, rinsed
5 cups chicken broth
1 cup water
2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
Ingredient note
Low residue diets limit raw and fibrous vegetables. The zucchini here is cooked until tender, and the recipe uses about 2/3 cup per serving, so it is likely Low Residue. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
1 lb fresh red snapper fillets, skin removed, cut into 1 ½-inch pieces
1 tbsp apple cider vinegar
¾ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh cilantro leaves, roughly torn (optional)
2 scallions, green tops only, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the coconut oil in a large (4–6 qt) pot over medium heat until shimmering. Add the grated ginger and ground turmeric and cook, stirring constantly, until fragrant and the ginger is just beginning to stick to the bottom of the pot, about 1 minute.
2
Add the rinsed jasmine rice and stir to coat in the spiced oil, about 30 seconds. Pour in the chicken broth and water, increase the heat to medium-high, and bring to a boil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!