500g potatoes, unpeeled and roughly chopped
500ml hot low FODMAP vegetable stock*
1kg zucchini, roughly chopped
1 tbsp chives
100g lactose free extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg, plus extra to serve
*You need just enough to cover the potatoes, this is generally about 500ml.
Put the potatoes in a large pan with just enough stock to cover them.
Bring to the boil, then cover and cook for 5 mins.
Add the zucchini, put the lid back on and cook for 5 mins more.
Throw in the chives, cover and cook for a final 5 mins.
Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper.
Whizz to a thick soup, adding more hot water until you get the consistency you like.
Serve scattered with extra grated cheddar, chives and nutmeg or pepper.
Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
Recipe adapted from: Good Food