2 tbsp sunflower oil
1 small pumpkin (approximately 800g/1lb 12oz), scrubbed, deseeded, chopped into chunks
2 stalks celery, thinly sliced
3 carrots, peeled, cut into chunks
2 parsnips, peeled, cut into chunks
2 tbsp gluten free plain flour
400g tin chopped tomatoes
2 tbsp tomato purée
½ tsp dried chili flakes (optional)
350ml/12fl oz hot low FODMAP vegetable stock
100g/3½oz young spinach leaves (optional)
salt and freshly ground black pepper
Heat the oil in a large, non-stick frying pan over a medium heat.
Add the vegetables, in batches if necessary, and fry for 4-5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper.
Transfer the vegetables to the slow-cooker, sprinkle over the gluten free flour and stir well.
Add the chopped tomatoes, tomato purée, chili flakes and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours.
Remove the lid from the slow-cooker, stir in the spinach until wilted.
Replace the lid and continue to cook on high for a further 25-30 minutes.
Recipe adapted from: Good Food