small knob of lactose/dairy free butter

1 tbsp garlic infused oil

small piece fresh root ginger, peeled and sliced

6 large parsnips, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

2 cardamom pods

1.2l vegetable stock

150ml pot lactose free double cream

To serve

1 tsp olive oil

1 tsp toasted cumin seeds

1 red chili, deseeded and sliced

coriander leaves

Serves - 4


Heat the lactose free butter in a large saucepan. Add the ginger, cook for 1 min, then add the parsnips, garlic infused oil and spices.

Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the lactose free  cream, bring to the boil, then turn off the heat.

Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.

Serve in bowls, drizzled with remaining lactose free cream and the olive oil, scattered with cumin seeds, sliced chili and coriander leaves.

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 - Spiced parsnip soup