Ingredients

2 tbsp olive oil

2 potatoes, chopped

2 carrots, chopped

2 parsnips, chopped

1 red chili, roughly chopped

1 tbsp ground cumin

1.3l low FODMAP vegetable stock

300 ml lactose free cream

1 tbsp coriander leaves, chopped

Method

Heat the olive oil in a large pan. Add the veg and cook for another 5 mins, adding the chili and cumin for final 2 mins.

Add the stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until vegetables are tender and soft.

Blitz until smooth with the lactose free cream and a little extra water or stock, if necessary. Season, then reheat until piping hot.

Ladle into bowls and serve with a sprinkle of chopped coriander.

Recipe adapted from: Good Food