60ml/2fl oz extra virgin olive oil

1 tbsp garlic infused oil

handful basil leaves (preferably Italian), chopped

sea salt and ground white pepper, to taste

1kg/2¼lb green zucchini, cut lengthways into quarters then into 1cm/½in slices

750ml/1¼ pint vegetable stock

60ml/2fl oz lactose free single cream

handful flatleaf parsley, chopped

50g/2oz freshly grated parmesan, plus extra to serve

To serve

Gluten free bread

green salad

salt and freshly ground black pepper

Serves - 4


Heat the oil in a heavy-based pan over a medium heat.

Cook the basil, salt, garlic infused oil and zucchini slowly for 10 minutes, or until the zucchini are lightly browned and softened.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

Put three-quarters of the soup mixture into a food processor and blend until smooth.

Return the mixture to the pan and stir in the cream, parsley and parmesan.

To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper.

Sprinkle over more parmesan, to taste. Serve with gluten free bread and a green salad.

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 - Italian-style zucchini and parmesan soup