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Roasted red pepper and Greek basil soup

Taken from The FODMAP Friendly Kitchen by Emma Hatcher


This soup tastes like pizza, in a good way. Greek basil has small green, oval, pointed leaves, which pair deliciously well with tomatoes for all the flavour without the FODMAPs. You can use regular basil too, but Greek is more robust and holds up better in the oven for extra flavour – buy in the fresh herbs aisle from any big supermarket.


500g plum tomatoes
3 large red peppers
2 large parsnips, peeled
3 tbsp basil-infused olive oil
1 bunch of fresh Greek basil
1 litre vegetable stock or boiling water


Preheat the oven to 200°C (gas 6). Halve the plum tomatoes, deseed and quarter the peppers and cut the parsnips into small chunks. Place in a roasting tin, drizzle with the basil-infused oil and sprinkle with a handful of basil. Roast for 40 minutes, turning halfway through.

Add the roasted veg to a large saucepan, along with the vegetable stock.

Simmer on a low heat for 10 minutes, then season, add 2 handfuls of basil and blitz with a hand-held blender or pour carefully into a blender or food processor and blitz. Adjust seasoning to taste and serve.