1 tsp olive oil or knob of lactose free butter
1 medium potato, finely diced
4 zucchini, grated or chopped
100g spinach, roughly chopped
850ml low FODMAP vegetable stock
4 tbsp lactose free cream (optional)
8 thin slices gluten free bread
150g grated hard cheddar cheese
Cook the potato gently in the olive oil or lactose free butter for 5-10 mins, until soft.
Add the zucchini, spinach, stock and plenty of seasoning.
Bring to a simmer and cook for 5 mins, until the zucchini feel soft.
Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.
Toast the gluten free bread slices, sprinkle each with a little cheddar cheese, then grill until melted and golden.
Cut the gluten free bread into triangles and serve with the soup.
Add the lactose free cream to the soup just before serving if using.
Recipe adapted from: Good Food