1 stick celery, chopped quite small
1 zucchini, chopped
2 carrots, chopped quite small
1 tbsp garlic infused oil, finely chopped
1 potato, chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
3 tbsp chopped fresh parsley
2 x 400g cans chopped Italian tomatoes
425ml/¾ pint low FODMAP vegetable stock
For the toasts
8 slices of gluten free ciabatta/baguette, cut on the diagonal
50g edam, finely grated
Serves - 4
Put the vegetables into a large saucepan with the garlic infused oil, rosemary, stock and sugar.
Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the parsley. Gently heat through, stirring now and then.
For the toasts: Grill on one side until golden, turn the gluten free bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.
Recipe adapted from: Good Food