2 tbsp olive oil
3 sprigs rosemary, leaves chopped
1 tbsp garlic infused oil
1kg zucchini, finely sliced
30g Parmesan, grated
20g hazelnuts, roughly chopped
700ml low FODMAP vegetable stock
Serves - 4
Heat the olive oil in a large casserole pan or saucepan over a medium heat.
Add the rosemary and zucchini and sauté for a further 5 minutes.
Next add the stock, bring to the boil, then reduce to a simmer and cook for 10 minutes.
Pour into a blender and blend until smooth. Season to taste and top up with a little more water if it seems too thick.
Ladle the soup into bowls, top with some grated parmesan and a sprinkle of the hazelnuts. Serve.
Recipe adapted from: Good Food