Low FODMAP Rosemary-Garlic Collard Greens Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low FODMAP Rosemary-Garlic Collard Greens Soup

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Ingredients

4 servings

Soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
3 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, sliced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1 lb boneless, skinless chicken thighs
6 cups bone broth
1 bunch collard greens (about 8 oz), stems removed, leaves cut into 1-inch strips
2 sprigs fresh rosemary
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For serving

1–2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, turmeric, and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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