Ingredients


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






Method


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

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vegetable soup with cheesy toasts
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