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
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