Ingredients


300g carrot, cut into 2cm chunks

300g parsnip, cut into 2cm chunks

300g peeled pumpkin, cut into 2cm chunks

1 small potato, cut into 2cm chunks

1 tbsp garlic infused oil

1 tbsp ras el hanout

1½ tbsp olive oil

1.3l hot vegetable stock

6 tbsp lactose free cream or lactose free yogurt

1 tbsp finely chopped mint, to serve (optional)


Serves - 4









Method


Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic infused oil into a roasting tin.

Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir.

Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.

Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins.

Puree the soup in a food processor, or in the pan with a hand blender, until smooth.

If eating at straight away, serve with a dollop of lactose free cream, a scattering of mint and a grinding of black pepper.


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  - Moroccan roasted vegetable soup #lowfodmaprecipes