1 tbsp chives, chopped
100ml low FODMAP vegetable stock
100g cooked rice
juice ½ lemon
2 tbsp mixed seeds, plus extra to serve (optional)
2 tbsp lactose free cream (optional)
1 egg boiled (optional)
Put the spinach, watercress, chives, vegetable stock, cooked rice, lemon juice and mixed seeds in a blender with seasoning.
Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch or drizzle with lactose free cream.
Recipe adapted from: Good Food