IBS Sano - Low FODMAP Recipes - Logo Background Recipes

Ingredients


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

To serve

Lactose free cream (optional)

Vegetarian Parmesan style cheese









Method


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


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Low FODMAP and Gluten Free Recipe of the day - Zucchini and potato soup