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Low FODMAP and Gluten Free Recipe - Zucchini & tomato soup

Ingredients


1 tbsp olive oil

2 sticks celery, chopped

1kg zucchini/courgettes, sliced

1kg tomatoes, chopped

2 tbsp gluten free plain flour

½ tsp turmeric

2l low FODMAP vegetable stock - click here

Gluten free bread, to serve (optional)










Method


Heat the olive oil in a large pan, add the celery and zucchini/courgettes, and cook for 5 mins on a medium heat, stirring occasionally.

Add the tomatoes and gluten free flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with gluten free bread, if you like, or chill, then freeze for up to 2 months.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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