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
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