- 1 cup Diced Parsnip
- 0.5 Ripe Pear (Peeled)
- 0.5 cup Chopped Zucchini
- 2 cup Low-FODMAP Broth
- 0.5 tsp Dried Thyme
- 1 tbsp Olive Oil or Ghee
- Salt To Taste
Directions
- Sauté parsnips and zucchini in oil for 5 minutes.
- Add pear, broth, and thyme.
- Simmer until soft (15–20 mins), then blend until creamy.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 180 |
| Total Fat | 10 g |
| Carbohydrates | 20 g |
| Protein | 2 g |
