3 tbsp olive oil
2 celery sticks, chopped
1¼kg carrots, sliced
250g floury potatoes, diced
5 bay leaves (fresh or dried)
500g carton passata
750g fresh tomatoes
1 tbsp sugar (caster or granulated)
1 tbsp red wine vinegar
1 litre low FODMAP vegetable stock
250ml whole lactose free milk
4 tbsp lactose free cream (optional)
Put the oil and celery in your largest saucepan and cook gently until softened.
Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre low FODMAP stock.
Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
Fish out the bay leaves and whizz the soup with a hand blender.
Add the lactose free milk and as much water as you need. Season to taste, warm through and serve.
Add the lactose free cream at this point if using. Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.
Recipe adapted from: Good Food