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