Ingredients
- 1 bunch spring onions- green tips
- 1 leek – green tips chopped
- 1 medium potato peeled and chopped (2 if you want a thicker soup)
- 4 cups low FODMAP vegetable stock
- Olive oil eg 1-2 TBSP
- Garlic infused oil: 1-2 teaspoons
- Lactose free sour cream or lactose free natural yoghurt
Method
- Heat olive oil and garlic infused oil and add leek and spring onion tips- lightly fry until softens, takes around 5 minutes
- Add potato, spinach and stock. Bring to the boil then simmer for 15 minutes.
- Blend until smooth- add lactose free sour cream or lactose free natural yoghurt (if avoiding lactose).Serve with fetta (optional) and low FODMAP sour dough bread