2 tbsp sunflower or groundnut oil

knob of lactose free butter

1 stalk celery, chopped

1 tbsp low FODMAP curry powder

2 large baking potatoes, cut into roughly 1cm cubes

500ml lactose free milk

500ml low FODMAP vegetable stock

Chili flakes to garnish


Warm the oil and lactose free butter together in a saucepan and add the chopped celery.

Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.

Add the potato and continue to cook for a further 5-10 mins.

Pour the lactose free milk and 500ml vegetable stock over the potatoes.

Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.

Season with a pinch of salt and blitz in a blender until smooth.

Divide the soup into bowls, finishing with the coriander leaves and chili flakes if you have them.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Spicy potato soup
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