Ingredients


1 tbsp olive oil

1 tbsp low FODMAP curry powder

250g cold roast potatoes and parsnips

1l low FODMAP chicken or turkey stock

100ml lactose free cream, plus extra to drizzle

small handful shredded ham














Method


Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant.

Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.

Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick.

Stir in the lactose free cream and ham, then return to the pan and gently reheat.

Season and serve with a drizzle of lactose free cream on top.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe -  Spiced parsnip & ham soup
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