This creamy low-FODMAP roasted tomato soup is a simple, comforting meal packed with rich roasted flavour and nourishing ingredients.
INGREDIENTS (serves 4)
- 400 g yellow courgette
- 40 g spring onions (only use the green part of the onion)
- 100 g potato
- 4 tomatoes
- 80 ml oat-based cooking cream
- 1 tsp olive oil
- Fresh herbs: ⅓ bunch parsley, ⅓ bunch thyme, ⅓ bunch basil
INSTRUCTIONS
- Add all vegetables to a parchment-lined baking tin
- Drizzle with olive oil and roast at 180°C (350°F) until soft
- Remove tomato skins after roasting
- Blend with oat cream, herbs and a little water until smooth and creamy
- Gently warm before serving, without boiling
SERVING TIP
Top with pumpkin seed oil, toasted pumpkin seeds and fresh herbs.
