Ingredients


500g pumpkin, peeled and cut into chunks

300g carrots, peeled and cut into chunks

3 tbsp olive oil

2 stalks celery, finely chopped

1l low FODMAP vegetable stock

100ml lactose free cream, plus extra to serve

Grated Parmesan to serve (optional)









Method


Heat oven to 220C/200C fan/ gas 7 and put the pumpkin and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.

Roast the veg in the oven for 25-30 mins or until caramelised and tender.

Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the celery over a medium-low heat for about 5 mins until softened.

Add the vegetable stock. Simmer for 5-10 mins until the celery is very soft, then set aside.

Once the roasted vegetables is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth.

Stir in the lactose free cream, a little more seasoning and reheat until hot. Serve in bowls topped with a lactose free cream and a good grinding of black pepper.


Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Roasted pumpkin & carrot soup
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