4 red peppers
55g/2oz lactose free butter
425g/15oz potatoes, peeled and chopped into 5mm/1/4in cubes
110g/4oz celery, finely chopped
1 tsp salt
freshly ground pepper
900ml/1½pt low FODMAP vegetable stock
120ml/4fl oz lactose free cream
sprigs of flatleaf parsley
roasted chilies (optional)
Roast or chargrill the peppers for 10-15 minutes in the oven and then leave to cool in a plastic bag.
Peel and deseed, save the sweet juices and carefully purée the flesh with the juices. Taste and adjust seasoning if necessary.
Melt the lactose free butter in a heavy saucepan. When it foams, add the potatoes and celery and toss them in the lactose free butter until well coated.
Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
Add the lactose free cream, then purée the soup in a blender or food processor. Taste and adjust seasoning.
Just before serving, swirl the red pepper purée through the soup or simply drizzle on top of each bowl.
Top with some snipped flat parsley and crumbled feta. You might try adding one or two roast chilles to the pepper for a little extra buzz.
Recipe adapted from: Good Food