200g chopped raw vegetables, such as zucchini, celery and carrots

300g potatoes

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

Low FODMAP Recipe and Gluten Free Recipe - Quick vegetable soup  ---  (Update)
*We recommend the help  of a registered dietician IBS  FODMAP Home
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