200g chopped raw vegetables, such as zucchini, celery and carrots
1 tbsp oil
700ml low FODMAP stock
Olive oil and fresh herbs, to serve
Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.
Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season.
Serve with a drizzle of olive oil and some fresh herbs. Will freeze for up to 1 month.
Recipe adapted from: Good Food