Ingredients


1 tbsp rapeseed oil

2 carrots, chopped

2 celery sticks, chopped

200g peeled potatoes, diced

1 zucchini, chopped

1 small eggplant, diced

1½ l boiling low FODMAP vegetable stock

1 tbsp garlic infused oil

2 tbsp tomato purée

1 tbsp chopped fresh thyme

1 tbsp chopped chives

1 tbsp parsley, chopped





Method


Heat the oil in a large pan with a lid. Add the vegetables (except zucchini) and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges.

Pour in the hot stock, add the tomato purée and thyme and stir well.

Add the leek, zucchini and garlic infused oil, bring to the boil, then cover and leave to simmer for 15 mins.

Add the chives and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve.

Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.

 

Recipe adapted from: Good Food


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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Chunky vegetable soup