Heat the oil in a heavy-based pan over a medium heat.

Cook the basil, salt, garlic oil and zucchini/courgette slowly for 10 minutes, or until the zucchini/courgettes are lightly browned and softened.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

Put three-quarters of the soup mixture into a food processor and blend until smooth.

Return the mixture to the pan and stir in the cream, parsley and parmesan.

To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with gluten free bread and a green salad.

Recipe from Good Food magazine


60ml/2fl oz extra virgin olive oil

1 tbsp garlic infused oil

handful basil leaves (preferably Italian), chopped

sea salt and ground white pepper, to taste

1kg/2¼lb green zucchini/courgettes, cut lengthways into quarters then into 1cm/½in slices

750ml/1¼ pint chicken stock

60ml/2fl oz lactose free single cream

handful flatleaf parsley, chopped

50g/2oz freshly grated parmesan, plus extra to serve

To serve

Gluten free bread

green salad

salt and freshly ground black pepper

Low FODMAP Recipe

Italian-style zucchini and parmesan soup

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