30g/1oz lactose free butter
1 zucchini, chopped
1 stalk celery, finely chopped
1 potato, chopped
300ml/½ pint hot low FODMAP vegetable stock
salt and freshly ground black pepper
handful each fresh chives and parsley, chopped
Lactose free cream (optional)
Vegetarian Parmesan style cheese
Heat the lactose free butter in a small saucepan, add the zucchini and celery and fry over a gentle heat for four minutes.
Add the potato and stock, season, to taste, with salt and freshly ground black pepper and bring to the boil. Simmer for ten minutes, or until the potato is tender.
Stir in the herbs, pour into a bowl and serve. Top with lactose free cream and Parmesan if using.
Recipe adapted from: Good Food