Vegetarian  - Low FODMAP & Gluten Free Recipe - Summer pistou
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1 tbsp rapeseed oil

1 large zucchini, finely diced

1l boiling low FODMAP vegetable stock

200g green beans, chopped

3 tomatoes, chopped

1 tbsp garlic infused oil

small pack basil

40g freshly grated Parmesan - or vegetarian alternative


Heat the oil in a large pan and fry the zucchini for 5 mins to soften. Pour in the stock, add the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.

Meanwhile, blitz the remaining tomatoes, the garlic infused oil and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan.

Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

Recipe adapted from: Good Food