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

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Spiced root vegetable soup
IBS Sano - Low FODMAP Recipes - Logo Background Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes