Ingredients


1 tbsp vegetable oil

1 stick celery, chopped

1 tsp ground coriander

1 potato, chopped

450g carrots, peeled and chopped

1.2l vegetable or chicken stock

handful coriander (about ½ a supermarket packet)


Serves - 4










Method


Heat the oil in a large pan, add the celery, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min.

Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.

Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Carrot & coriander soup
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