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Method

Heat the olive oil in a large pan, add the celery and zucchini/courgettes, and cook for 5 mins on a medium heat, stirring occasionally.

Add the tomatoes and gluten free flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add the turmeric and stock, cover and simmer for 30 mins.

Purée with a stick blender, then sieve if you want a really smooth texture. Serve hot with gluten free bread, if you like, or chill, then freeze for up to 2 months.

Recipe from Good Food magazine


Ingredients

1 tbsp olive oil

2 sticks celery, chopped

1kg zucchini/courgettes, sliced

1kg tomatoes, chopped

2 tbsp gluten free plain flour

½ tsp turmeric

2l chicken or vegetable stock from cubes

Gluten free bread, to serve (optional)

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Low FODMAP Recipe

Zucchini & tomato soup

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