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