1 tbsp lactose free butter
1kg zucchini, sliced
1kg tomato, chopped
2 medium sized potatoes, peeled and diced
½ tsp turmeric
2l chicken or vegetable stock
Gluten free bread, to serve (optional)
Serves - 8
Melt the lactose free butter in a large pan, add the potatoes and zucchini, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes. Cook for a couple of mins, stirring around. Add the turmeric and stock, cover and simmer for 30 mins.
Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with gluten free bread, if you like, or chill, then freeze for up to 2 months.
Recipe adapted from: Good Food