This is a tasty Low Fodmap Soup, very easy and satisfying to make.  I use a Pressure King Pro to make batches of soups as its  a quick way of making lots of portions.  It also saves on the washing up which is always a bonus.  It’s just as easy to cook on the hob which is the method in this recipe.

Ingredients:

700g Potatoes
2 Leeks Leek (Green Parts Only)
20 ml Garlic Infused Olive Oil
15g Butter (Dairy Free Spread if you’re dairy intolerant or Vegan)
1 ltr Low Fodmap Chicken Stock Cubes (Massels pictured a low fodmap certified and Vegan)
Handful of Parsley

Optional:
Soya or oat cream
Salt
Pepper

Method:

1. Prepare the Leeks and potatoes as in the photo above.
2. Boil the kettle and make up 1 litre of stock.
3. Get a stew pot or a heavy based saucepan and heat the butter/dairy free spread along with the garlic infused olive oil.
4. Add the leeks and when they start to soften add the potato and chicken stock.
5. Chop the parsley, reserving some for later, and add it to the soup.
6. Bring to the boil then reduce the heat to a simmer until the potatoes are soft (approx. 30 minutes).
7. Turn off the heat and let the soup cool down slightly so its not too hot when you blitz it.
8. Using a stick blender, blitz the soup until liquidised.  Add the salt and pepper to your own taste.
9. At this stage you can portion, cool and freeze the soup or serve it with a swirl of cream and a sprinkling of parsley.  For a more filling meal add Low FODMAP ciabatta rolls from schär.