Sweetcorn and Carrot Chowder - low FODMAP

I try to adapt recipes so that I can give Robbie something similar to the rest of the family - that way he doesn't feel too 'different'. This is a low FODMAPs version of my Sweetcorn Chowder. Robbie really likes

it- he ate 3 helpings when I made the batch in the picture! It tastes quite different but goes just as well with a sliced baguette and cheddar. Because this soup is naturally sweet from the carrots and sweetcorn it is also goes down well with fussy eaters

Family verdict:
Robbie: 'Delicious. Tastes really good and it is easy to eat.'

Time needed: 5 mins preparation + 20 minutes to cook.

FEEDS: 2 people

INGREDIENTS:

35g lactose free margarine

1 large carrot, peeled and chopped into small chunks

1 large potato, peeled and chopped into small chunks

1/4 tsp dried dill

250g frozen sweetcorn

400ml boiling water

100ml lactose free milk

METHOD

1. Put the margarine, potato, carrot and dill in a saucepan. Cook over a low heat with the lid on for 5-10 minutes, stirring occasionally.
2. Remove the lid, season well and cook for another 5 minutes, stirring to prevent sticking.
3. Add the sweetcorn, reserving a few tablespoons. Mix the added sweetcron in with the potatoes and carrots then add the boiling water and the lactose free milk.
4. Bring the soup to the boil. Reduce the heat and simmer for around 15-20 minutes, until the carrot and potato are well cooked. While the soup is simmering, cook the reserved sweetcorn according to instructions and put this to one side.
5. When the vegetables are cooked, remove the soup from the heat and blend it using a hand blender until you reach your preferred consistency. Taste, season as required and then stir in the reserved sweetcorn.
6. Serve with accompaniments of your choice - bread and cheese; toasted seeds; oil of choice to drizzle, etc.