Hi y’all from the Hungry Southern Belle house! I am SO excited to be back on track with being back at the barre3 Atlanta South Buckhead studio  and off my medical “bench” just in time for the barre3 7 Day Body Blast Challenge.  For those of you who haven’t done a 7 day challenge before, it’s a great way to reset your eating and working out habits and for this Hungry Southern Belle, a great reason to test out new soup recipes!!!  You’ll LOVE this recipe for a deliciously creamy East Indies Green Soup!  Not only is this low FODMAP recipe beautiful in it’s green and red colors, it’s a delightfully fragrant soup that would pair nicely with a crusty bread or fresh spring salad.  This would also be great served chilled during the summer with crumbled goat cheese on top.  This will definitely be a repeat in our recipe box!  Enjoy y’all!

East Indies Green Soup

(serves 6)

Ingredients:

• 2 tablespoons garlic infused extra virgin olive oil
• 2 tablespoons ginger root, peeled and minced
• 1 teaspoon sugar
• 1 teaspoon sea salt, or more to taste
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon group allspice
• 1 pinch cayenne pepper (optional)
• 2 medium potatoes, peeled, cubed
• 4 cups zucchini, diced
• 4 cups chicken stock
• 1 cup cooked chicken pieces
• 1 cup fresh spinach, chopped
• 1/2 red bell pepper, seeded and diced

Instructions:

• Heat the garlic infused olive oil in a stock pot until fragrant.  Stir in the ginger and spices and cook for 5 minutes.  Add the chicken stock, potatoes and zucchini.  Bring to a boil, reduce heat to low and simmer for 20 minutes or until potatoes are tender.
• Remove soup from heat, adjust seasonings, and stir in the spinach.  Using a stick blender, blend soup until smooth.
• Stir in chicken pieces and transfer soup into bowls.  Garnish with red bell pepper.