Soothing Zucchini & Carrot Soup

This is the soup I make when my stomach feels sensitive and I need something that won't argue with me. It's light, creamy (without any actual cream), and deeply comforting. It's also naturally low FODMAP, which makes it a safe bet on tricky days.

Why it's gut-friendly: This soup is gentle, easy to digest, and naturally anti-inflammatory. Zucchini and carrots are both low FODMAP vegetables, meaning they're less likely to cause bloating or discomfort. The ginger adds a soothing digestive boost.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 large leek (green part only for low FODMAP), sliced
• 3 medium zucchinis, roughly chopped
• 3 large carrots, roughly chopped
• 1 tsp fresh ginger, grated
• 1 litre vegetable stock
• Salt and pepper to taste
• A dollop of lactose-free yoghurt or coconut yoghurt to serve
• Fresh dill or parsley (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the leek and cook gently for 5 minutes until soft but not browned.
2. Add the zucchinis, carrots, and ginger. Cook for another 5 minutes, stirring occasionally.
3. Pour in the stock, bring to a boil, then reduce heat and simmer for 20 minutes, or until all vegetables are very tender.
4. Remove from heat and blend with a stick blender until completely smooth.
5. Season with salt and pepper.
6. Serve warm with a swirl of yoghurt and a sprinkle of fresh herbs if using.