1 tbsp olive oil
2 celery stalk, chopped
3 medium carrot, chopped
1 small pumpkin, deseeded and diced
2 tomatoes, diced
1 tbsp thyme leaves, roughly chopped
1.4l low FODMAP chicken stock
300g leftover roast chicken, shredded and skin removed
1 handful spinach
3 tbsp lactose free cream
1 tbap garlic infused oil
squeeze lemon juice
Heat oil in a large heavy-based pan. Add celery, carrots, pumpkin and thyme, then gently fry for 15 mins.
Stir in stock, bring to a boil, cover, then simmer for 10 mins.
Add the chicken, remove half the mixture, then purée with a stick blender.
Tip back into the pan with the rest of the soup, and seasoning, then simmer for 5 mins until hot through. Just before serving add the spinach.
Mix the lactose free cream, garlic infused oil and lemon juice, swirl into the soup in bowls, then serve.
Recipe adapted from: Good Food