Ingredients

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

Method

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